Chapter XVI: Poultry (volaille) (2)

Simmer for five minutes, in the utensil, and serve the preparation as it stands.

1538—POULET SAUTÉ BORDELAISE

_Sauté_ the chicken in butter, and dish it. Surround it with small quartered artichoke-bottoms stewed in butter; sliced potatoes cooked in butter, and roundels of fried onions, arranged in small heaps, with a small tuft of fried parsley between each heap.

Swill the saucepan with a few tablespoonfuls of chicken gravy, and sprinkle the fowl with the latter.

1539—POULET SAUTÉ BOIVIN

Fry the chicken in butter and add twelve small onions; three quartered artichokes, small and very tender; twenty-four small potatoes of the size of hazel-nuts. Cover and cook the whole together, in the oven.

Dish the chicken with the onions and potatoes over it, and surround it with the artichokes.

Swill the saucepan with two tablespoonfuls of consommé; add three tablespoonfuls of pale glaze, a few drops of lemon juice, and one and one-half oz. of butter; and pour this sauce over the chicken.

1540—POULET SAUTÉ BRETONNE

Stiffen the pieces without colouring them, and add thereto three oz. of the white of a leek and the half of an onion, both sliced and stewed in butter beforehand. Cover and set in the oven.

About five minutes before the fowl is quite cooked, add three oz. of mushrooms, minced raw and tossed in butter.

Dish the pullet, add one-sixth pint of suprême sauce and as much cream to the vegetables; reduce to half, and pour the sauce and the vegetables over the chicken.

1541—POULET SAUTÉ AUX CÈPES

_Sauté_ the chicken in oil. When it is cooked, drain away the oil, dish it; heat three chopped shallots in the sautépan; swill with one-quarter pint of white wine; reduce, and complete with one and one-half oz. of butter.

Pour this sauce over the chicken, and surround the latter with eight oz. of _cèpes_, _sautéd_ à la Bordelaise.

Sprinkle a pinch of chopped parsley over the chicken.

1542—POULET SAUTÉ CHAMPEAUX

_Sauté_ the chicken in butter; dish it, and surround it with small onions and potatoes (the size of hazel-nuts), both cooked in butter beforehand. Swill with a little white wine; add one-sixth pint of veal gravy and one tablespoonful of meat glaze; reduce; finish with one and one-half oz. of butter; and pour this sauce over the chicken.

1543—POULET SAUTÉ CHASSEUR

_Sauté_ the chicken in equal quantities of butter and oil, and dish it. Swill the saucepan with a few tablespoonfuls of white wine, and reduce; add one-quarter, pint of Chasseur Sauce Escoffier; heat; pour over the chicken, and sprinkle the latter with a pinch of _concassed_ parsley.

1544—POULET SAUTÉ CYNTHIA

_Sauté_ the chicken in butter and dish it.

Swill the saucepan with a glass of dry champagne; reduce to half; add one tablespoonful of light poultry glaze; finish with two and one-half oz. of butter, the juice of half a lemon, and one tablespoonful of dry curaçao; pour this sauce over the chicken.

Surround the latter with three oz. of grapes, cleared of all skin and pips, and ten sections of an orange, peeled in suchwise that the pulp of the fruit is raw.

1545—POULET SAUTÉ DEMIDOFF

Colour the chicken in butter; add the vegetable garnish given for “Poularde à la Demidoff” (1464), and put the two to stew in the oven. About ten minutes before the cooking is completed, add two oz. of truffles, cut to the shape of crescents like the carrots and turnips, and three tablespoonfuls of good veal stock.

Dish the pieces of chicken, and cover them with the garnish.

1546—POULET SAUTÉ A LA DORIA

Colour the pieces of chicken in oil and butter; add thereto one-half lb. of cucumber cut to the shape of garlic cloves; and complete the cooking by stewing in the oven.

Dish the chicken with the cucumber upon it. Swill the saucepan with one tablespoonful of veal gravy and a few drops of lemon juice; and sprinkle the chicken and its garnish with this swilling-liquor, to which add one and one-half oz. of brown butter.

1547—POULET SAUTÉ A LA DURAND

Dredge the seasoned pieces of chicken, and toss them in oil.

Dish them in the form of a crown; garnish their midst with a fine heap of roundels of fried onion; and, in the centre of the latter, set a cone, made from a very thin slice of ham and filled with _concassed_ tomatoes cooked in butter.

1548—POULET SAUTÉ A L’ÉGYPTIENNE

Colour the pieces of chicken in oil. Toss in oil, together, three oz. of onion, and two oz. of mushrooms, sliced; and six oz. of raw ham, cut into dice.

Set the pieces of chicken in a _cocotte_, alternating them with the garnish, which should have been well-drained; cover with two tomatoes, cut into thick slices; cover the _cocotte_, and complete the cooking in the oven for twenty minutes.

When about to serve, sprinkle with a tablespoonful of veal stock.

1549—POULET SAUTÉ A L’ESPAGNOLE

_Sauté_ the chicken in oil. Drain the latter away, and add one-half lb. of pilaff rice, combined with one and one-half oz. of capsicums in dice; three oz. of large green peas, cooked _à l’anglaise_, and two sliced and poached sausages.

Cover the sautépan, and set the whole to stew in the oven for ten minutes.

Dish the chicken; cover it with the garnish, and surround it with six small grilled tomatoes.

1550—POULET SAUTÉ A L’ESTRAGON

Toss the chicken in butter, and dish it.

Swill the sautépan with one-sixth pint of white wine; reduce to half; add one-sixth pint of gravy in which tarragon has been infused, and thicken with arrowroot.

Pour this sauce over the chicken, and decorate its wings with sprays of parboiled tarragon leaves.

1551—POULET SAUTÉ FEDORA

_Sauté_ the chicken in butter, without colouration, with four oz. of raw, sliced truffles; and dish.

Swill with one-sixth pint of cream; add three tablespoonfuls of Béchamel sauce, and reduce to half. Finish, away from the fire, with one and one-half oz. of crayfish butter, a few drops of lemon juice, and a little cayenne; add four oz. of parboiled asparagus-heads to this sauce, and pour it over the chicken. Or, after having cohered them with butter, the asparagus-heads may be arranged in heaps round the fowl.

1552—POULET SAUTÉ AU FENOUIL

_Sauté_ the chicken in butter, without colouration; swill with cream; add three quartered tuberose fennels, trimmed to the shape of garlic cloves and parboiled, and complete the cooking of the fennels and the chicken, together.

Set the pieces of fennel in the form of a crown on a special earthenware dish, and put the chicken in their midst, placing the pieces side by side. Coat with Mornay sauce, flavoured with chicken essence, and set to glaze.

1553—POULET SAUTÉ A LA FERMIÈRE

Slice three oz. of the red part of a carrot, the same quantity of turnip, two oz. of celery, and half an onion. Season with a little salt and sugar, and half-stew in butter.

Brown the pieces of chicken in butter; put them in the _cocotte_ with the garnish of vegetables; add thereto two and one-half oz. of ham cut into dice, and complete the cooking of both the chicken and the vegetables, in the oven.

When about to serve, sprinkle with four or five tablespoonfuls of veal stock.

1554—POULET SAUTÉ AUX FINES HERBES

_Sauté_ the chicken in butter, and two minutes before dishing it, sprinkle it with one-half oz. of chopped shallots. Swill the sautépan with one-sixth pint of white wine; reduce; add three tablespoonfuls of strong, veal gravy and as much half-glaze sauce; and finish the sauce, away from the fire, with one and one-half oz. of butter and a coffeespoonful of chopped parsley, chervil, and tarragon. Pour it over the chicken.

1555—POULET SAUTÉ FORESTIÈRE

_Sauté_ the chicken in butter; sprinkle it with a tablespoonful of chopped shallots; add five oz. of quartered morels; stew in the oven for ten minutes, and dish the chicken.

Swill with white wine; add one-sixth pint of veal stock; reduce, and pour over the chicken with the morels. Surround with four small heaps of potatoes, cut into large dice and tossed in butter; put a rectangle of frizzled bacon between each heap, and sprinkle a pinch of chopped parsley over the chicken.

1556—POULET SAUTÉ GABRIELLE

_Sauté_ the chicken in butter, without colouration, and dish it.

Swill with one-eighth pint of mushroom cooking-liquor; add three tablespoonfuls of Béchamel sauce, and three tablespoonfuls of cream; reduce, and finish the sauce, away from the fire, with one and one-half oz. of butter.

Pour this sauce over the chicken; sprinkle on it some very black truffle, cut _julienne-fashion_, and surround it with little leaves of puff-paste, baked white.

1557—POULET SAUTÉ GEORGINA

_Sauté_ the pullet in butter with twelve small new onions and a small faggot, containing a sprig of fennel. Dish the chicken.

Swill with three tablespoonfuls of mushroom cooking-liquor and as much Rhine wine; add one-fifth pint of cream; twelve mushroom-heads, sliced; and reduce the cream to half.

Complete with a pinch of chopped chervil and tarragon, and pour over the chicken.

1558—POULET SAUTÉ HONGROISE

Prepare a sufficient quantity of pilaff rice, combined with _concassed_ tomatoes, to make a border.

_Sauté_ the chicken in butter, without colouration, with a chopped half-onion and a little paprika. When the onion is slightly coloured, add three peeled and quartered tomatoes, and complete the cooking of the whole. Mould the rice to form a border, and set the chicken in the middle.

Add one-sixth pint of cream to the tomatoes; reduce to half; rub through tammy; heat this sauce, and pour it over the chicken.

1559—POULET SAUTÉ A L’INDIENNE OU CURRIE DE POULET

Cut the chicken into small pieces, and fry them in oil with a sliced onion and a large pinch of curry. Swill with one-sixth pint of cocoanut milk or, failing this, almond milk; add one-third pint of velouté, and complete the cooking of the chicken while reducing the sauce to half. Set in a deep dish, and serve a timbale of rice à l’Indienne separately.

1560—POULET SAUTÉ JAPONAISE

Fry the chicken in butter; add one lb. of cleaned and parboiled stachys and complete the cooking of the whole, chicken and stachys, in the oven.

Dish the chicken with the stachys upon it. Swill with one-sixth pint of slightly thickened veal stock; complete, away from the fire, with one and one-half oz. of butter, and pour this over the chicken.

1561—POULET SAUTÉ JURASSIENNE

_Sauté_ the chicken in butter and, when it is ready, add to it one-half lb. of _blanched_ breast of fresh pork, cut into strips and well fried in butter. Drain away three-quarters of the chicken’s grease; swill with one-sixth pint of light half-glaze sauce, and dish the chicken.

Complete the sauce with a pinch of chopped chives, and pour it over the chicken with the strips of bacon.

1562—POULET SAUTÉ LATHUILE

Heat three oz. of butter in a sautépan, just large enough to hold the chicken and its garnish. Set the pieces of chicken in this butter, together with one-half lb. of potatoes and five oz. of raw artichoke-bottoms, both cut into fair-sized dice.

When the chicken and the vegetables are coloured underneath, turn the whole over at one stroke and complete the cooking on the other side; sprinkle the chicken with three tablespoonfuls of meat glaze and a pinch of chopped parsley containing a mite of crushed garlic, and set the chicken and the garnish on a dish, after the manner of “Pommes Anna.”

Pour two and one-half oz. of nut-brown butter over the whole, and surround with roundels of seasoned onions, dredged and fried in oil, and very green, fried parsley, arranged in alternate heaps.

1563—POULET SAUTÉ LYONNAISE

_Sauté_ the chicken in butter and, when it is half-cooked, add three fair-sized onions, finely sliced, tossed in butter and slightly coloured.

Complete the cooking of the chicken and the onions together, and dish the former. Swill with one-sixth pint of veal gravy; reduce; pour this liquor and the onions over the chicken, and sprinkle the whole with a pinch of chopped parsley.

1564—POULET SAUTÉ MARENGO

_Sauté_ the chicken in oil. Swill the sautépan with white wine; add two peeled and _concassed_ tomatoes, or one and one-half tablespoonfuls of tomato purée, a mite of crushed garlic, ten small mushrooms, and ten slices of truffle.

Dish the chicken; cover it with sauce and garnish; surround it with heart-shaped _croûtons_, fried in butter; small, fried eggs, and trussed crayfish cooked in _court-bouillon_, and sprinkle the whole with a pinch of _concassed_ parsley.

1565—POULET SAUTÉ MARYLAND

Season the pieces of chicken; dip them in butter; roll them in bread-crumbs, and cook them in clarified butter. Dish, placing a slice of grilled bacon between each piece of chicken; surround with small, fried _galettes_ of maize flour, and fried slices of banana.

Serve a horse-radish sauce with cream, separately.

1566—POULET SAUTÉ MARSEILLAISE

_Sauté_ the chicken in oil, and, when it is half-cooked, add thereto two crushed cloves of garlic; three oz. of _ciseled_, green capsicums, and the same weight of quartered tomatoes—all three tossed in oil.

When the chicken is cooked, drain away the oil; swill the pan with one-sixth pint of white wine and a few drops of lemon juice, and reduce almost entirely.

Dish the chicken; cover it with the garnish, and sprinkle with a pinch of _concassed_ parsley.

1567—POULET SAUTÉ MEXICAINE

_Sauté_ the chicken in oil; swill the sautépan with a few tablespoonfuls of white wine; reduce, and add one-sixth pint of tomatéd veal gravy.

Dish the chicken; pour the sauce over it, and surround it with grilled capsicums and mushrooms, garnished with _concassed_ tomatoes cooked in butter.

1568—POULET SAUTÉ MIREILLE

_Sauté_ the chicken in oil and add to it, when half-cooked, one chopped onion, four _concassed_ tomatoes, and one pimento cut into dice. Ten minutes before serving, flavour with a small piece of crushed garlic.

Dish the chicken; pour the juice of the tomatoes into the sautépan; reduce to half, and strain over the chicken.

Serve a timbale of rice, flavoured with saffron, separately.

1569—POULET SAUTÉ AUX MORILLES

Colour the chicken in butter and three-parts cook it; add to it two-thirds lb. of morels, stewed in butter, and complete the cooking of the chicken, under cover, in the oven.

Dish the chicken with the morels upon it; swill the sautépan with a tablespoonful of brandy; add thereto the juice of the morels, two tablespoonfuls of meat glaze, and one and one-half oz. of butter, and pour this sauce over the chicken.

1570—POULET SAUTÉ NORMANDE

Half-_sauté_ the chicken in butter, and set the pieces in a _cocotte_ with one lb. of peeled and sliced russet apples. Swill with a small glassful of liqueur cider; put this liquor in the _cocotte_; cover, and set in the oven, that the chicken may be completely cooked and the apples as well.

Serve the preparation, as it stands, in the _cocotte_.

1571—POULET SAUTÉ PARMENTIER

Brown the chicken in butter, and add one lb. of potatoes, raised by means of an oval spoon-cutter, or cut into large dice, and already slightly frizzled in butter.

Complete the cooking in the oven, and dish the chicken with the potatoes arranged in heaps all round. Swill with a few tablespoonfuls of white wine; add to it a tablespoonful of veal gravy; pour this over the chicken, and sprinkle the latter with a pinch of chopped parsley.

1572—POULET SAUTÉ PIÉMONTAISE

_Sauté_ the chicken in butter and dish it.

Swill with a few tablespoonfuls of white wine; add thereto a tablespoonful of melted pale meat glaze, and pour this over the chicken. Sprinkle it at the last moment with two oz. of nut-brown butter, and finally with chopped parsley, and serve a timbale of rizotto with white truffles separately.

1573—POULET SAUTÉ PORTUGAISE

_Sauté_ the chicken in butter and oil, and dish it. Drain away a portion of the butter used in the cooking, add to the remainder a mite of crushed garlic and a chopped half-onion; and, when the latter is fried, add four oz. of peeled and _concassed_ tomatoes, two oz. of sliced mushrooms, a few drops of white wine, and a pinch of _concassed_ parsley.

Complete the cooking of the whole, taking care to reduce all moisture.

Cover the chicken with its garnish, and surround it with half-tomatoes or tomatoes stuffed with rice.

1574—POULET SAUTÉ PROVENÇALE

_Sauté_ the chicken in oil and dish it. Swill with white wine and add thereto a mite of crushed garlic, three oz. of _concassed_ tomatoes, four anchovy fillets cut into dice, twelve black olives stoned and parboiled, and a pinch of chopped sweet basil.

Leave the whole to simmer for five minutes, and cover the chicken with it.

1575—POULET SAUTÉ STANLEY

Colour the chicken in butter, and complete its cooking under cover with one-half lb. of minced onions. Dish it in a flat, earthenware _cocotte_, setting a heap of mushrooms on either side of it; add one-third pint of cream to the onions; simmer for ten minutes; rub through tammy, and reduce.

Finish this sauce with one oz. of butter, a little curry, and pour it over the chicken.

Set ten slices of truffle on the latter.

1576—POULET SAUTÉ AUX TRUFFES

Half-_sauté_ the chicken in butter; add six oz. of raw truffles, cut into slices, and complete the cooking under cover. Dish; swill with a few tablespoonfuls of Madeira; reduce; add three tablespoonfuls of half-glaze sauce; finish with one and one-half oz. of butter, and pour this sauce over the chicken.

1577—POULET SAUTÉ VAN DYCK

Cook the chicken in butter without letting it brown; swill with one-sixth pint of cream; add one-sixth pint of suprême sauce, and reduce by a third.

Mix one-half lb. of young parboiled hop-sprouts to the sauce; simmer for two minutes, and pour over the chicken, which should be dished in a _cocotte_.

1578—POULET SAUTÉ VICHY

Colour the chicken in butter; add one-half lb. of half-cooked carrots à la Vichy (No. 2061) to it, and complete the cooking of the chicken and the carrots under cover in the oven.

Swill with a few tablespoonfuls of veal stock; dish the pullet, and cover it with the garnish of carrots.

1579—POULET SAUTÉ VERDI

Prepare a border of rizotto à la Piémontaise.

_Sauté_ the chicken in butter; set it in the centre of the border, and on the latter arrange a crown of slices of foie gras, tossed in butter, alternated with slices of truffle, resting against the chicken.

Swill with Asti wine; reduce; add three tablespoonfuls of veal stock and one and one-half oz. of butter, and pour this sauce over the pieces of chicken.

1580—FILETS 1581—SUPRÊMES 1582—CÔTELETTES 1583—AILERONS OF CHICKEN

The terms “Fillet” and “_Suprême_” are synonymous, and either one or the other may be used for variety to express the same thing on a menu. They are names given to the breast of the fowl, divided into two along the sternum, and cleared of all skin. Each fillet or _suprême_ comprises the large and the minion fillets.

When _suprêmes_ are taken from a small chicken, the minion fillets are not removed; if the chicken be an ordinary one or a pullet, the minion fillets are removed, cleared of all tendons, and twisted into rings or crescents, after having been _contised_ with slices of truffle that are half-inserted into the little incisions, made at regular intervals in the meat with the point of a knife.

Prepared in this way, these fillets are generally included in the garnish of the _suprêmes_. Chicken _ailerons_ and cutlets (the latter must not be mistaken for those prepared from cooked meat and which are only a kind of croquette) are _suprêmes_ to which the humerus-bone of the wing is left adhering.

Cutlets are always cut from such fowls as chickens à la Reine, or very fleshy, spring chickens. The same rule applies to suprêmes: though, sometimes, the latter are cut from pullets. But, in that case, as they would be too large, they are cut into three or four very regular pieces, which are slightly flattened, and trimmed to the shape of hearts or ovals; except when they have to be stuffed.

In the latter case, they are opened in the thickness, by means of the point of a small knife, to form sacks; and, in the resulting interstice the selected stuffing is inserted, with the help of a piping-bag fitted with a little, even pipe, and in a sufficient quantity to fill out the _suprêmes_ well.

_Suprêmes_ and cutlets are always cooked without liquor, or almost so; for should any moistening liquid even approach the boil, it would immediately harden them. If they be desired poached, it would be best to cook the whole fowl, and cut them from the latter when it is cooked.

This is how they are prepared, according as to whether they be required colourless or _sautéd_; though the brown method of preparing them is applied more particularly to cutlets.

_Cutlets or suprêmes sautéd_: Season them with salt; roll them in flour; set them in a vegetable pan containing some very hot clarified butter, and quickly _gild_ them on both sides. These pieces of fowl are so tender that they are cooked and _gilded_ at the same moment of time.

_Cutlets or suprêmes prepared without colouration_: Season them, and set them in a vegetable-pan, containing some fresh, melted, unclarified butter. Roll the _suprêmes_ in this butter; add a few drops of lemon juice; thoroughly seal the vegetable-pan, and put it in a very hot oven.

A few minutes suffice for the poaching of the suprêmes, which are known to be ready when they seem resilient to the touch, and are perfectly white.

_Important Remarks_: Chicken _Suprêmes_ or cutlets should never be allowed to wait, lest they harden. They should be cooked quickly, at the last moment; dished and served immediately. The shortest wait is enough to spoil them, and to make an insipid and dry preparation of what should be an exquisite dish.

N.B.—The recipes given hereafter for _suprêmes_ may of course be applied to fillets, cutlets, _ailerons_, blanc de poulet, &c.

1584—SUPRÊMES DE VOLAILLE AGNÈS SOREL

Line some oval buttered tartlet-moulds with _mousseline_ forcemeat. Upon the latter, put some raw, sliced mushrooms, tossed in butter; cover with forcemeat so as to fill the mould, and poach in the _bain-marie_.

Turn out in a circle on a round dish; put a poached _suprême_ on each tartlet; coat with Allemande sauce; deck with a truffle girt by a ring of very red tongue, and surround the _suprême_ with a thread of pale, meat glaze.

1585—SUPRÊMES DE VOLAILLE ALEXANDRA

Poach the _suprêmes_ dry. Dish them with a few slices of truffle set upon them; coat them with Mornay sauce, flavoured with chicken essence, and glaze quickly. Surround with small heaps of asparagus-heads, cohered with butter.

1586—SUPRÊMES DE VOLAILLE AMBASSADRICE

Poach the _suprêmes_ dry. Dish them; coat them with _suprême_ sauce, and surround them with lamb sweetbreads, studded with truffles and cooked without colouration, alternated with faggots of asparagus-heads.

1587—SUPRÊMES DE VOLAILLE ARLÉSIENNE

Season and dredge the _suprêmes_, and toss them in clarified butter.

Meanwhile, fry in oil some egg-plant roundels and some seasoned and dredged roundels of onion. Also prepare a garnish of tomatoes tossed in oil. Dish the egg-plant roundels in a circle on a round dish; set the _suprêmes_ thereon, and garnish the latter with the tossed tomatoes and the fried onions, set in small heaps upon them.

Serve a delicate, tomatéd half-glaze sauce separately.

1588—SUPRÊMES DE VOLAILLE BOISTELLE

Cut the _suprêmes_ into heart shapes, and stuff them with _mousseline_ forcemeat combined with half its bulk of mashed raw mushrooms.

Put the _suprêmes_ in a buttered vegetable-pan, with two-thirds lb. of peeled, minced, raw mushrooms; season with salt, white pepper and lemon juice, and set to poach slowly in a moderate oven.

Dish in the form of a crown, in a timbale, with the mushrooms in the centre.

Add to the liquor, which should only consist of the moisture of the mushrooms, two and one-half oz. of butter and a few drops of lemon juice; pour this sauce over the _suprêmes_, and complete with a pinch of chopped parsley.

1589—SUPRÊMES DE VOLAILLE AUX CHAMPIGNONS, A BLANC

Poach the _suprêmes_ in a little mushroom cooking-liquor.

Dish them in the form of a crown, with some fine very white cooked mushroom-heads. Coat them moderately with Allemande sauce, combined with the cooking-liquor of the _suprêmes_.

Serve what remains of the sauce separately.

1590—SUPRÊMES DE VOLAILLE AUX CHAMPIGNONS, A BRUN

Cook the _suprêmes_ in clarified butter, as already described.

Dish them; surround them with mushrooms, minced raw and tossed in butter, and coat them with a light mushroom sauce.

1591—SUPRÊMES DE VOLAILLE CHIMAY

Cook the _suprêmes_ in clarified butter.

Dish them; garnish them with tossed morels and asparagus-heads, cohered with butter, and surround with a thread of good thickened gravy.

1592—SUPRÊMES DE VOLAILLE CUSSY

Collop the _suprêmes_; slightly flatten each collop; trim them round, dredge them, and toss them in butter.

Set each collop of _suprême_ upon an artichoke-bottom about equal in size to the former; put a thick slice of glazed truffle on each collop, and a very white cock’s kidney upon each slice of truffle.

Serve a thickened gravy separately.

1593—SUPRÊMES DE VOLAILLE DORIA

Season and dredge the _suprêmes_, and toss them quickly in clarified butter. Dish them and surround them with pieces of cucumber, shaped like garlic cloves and cooked in butter.

When about to serve, sprinkle them with a little nut-brown butter, and a few drops of lemon juice.

1594—SUPRÊMES DE VOLAILLE DREUX

Make some incisions, at short intervals, in the _suprêmes_, and half-insert into these, alternate roundels of truffle and salted tongue. Poach them dry. Dish; surround with a garnish of cocks’ combs and kidneys, and slices of truffle, and pour a moderate quantity of Allemande sauce over this garnish.

1595—SUPRÊMES DE VOLAILLE ÉCARLATE

Incise the _suprêmes_ as above; but garnish them only with roundels of tongue. Poach them dry, and set them on oval, flat quenelles of _mousseline_ forcemeat, sprinkled with very red chopped tongue.

Coat with clear suprême sauce, that the red of the tongue may be seen.

1596—SUPRÊMES DE VOLAILLE ÉCOSSAISE

Poach the _suprêmes_.

Dish them; coat them with Écossaise sauce, and surround them with small heaps of French beans, cohered with butter.

1597—SUPRÊMES DE VOLAILLE FAVORITE

_Sauté_ the _suprêmes_ in clarified butter.

Dish them in a crown, on tossed slices of foie gras, with three slices of truffle on each _suprême_.

In their midst set a heap of asparagus-heads, cohered with butter, and serve, separately, a sauceboat of light meat-glaze, buttered.

1598—SUPRÊMES DE VOLAILLE FINANCIÈRE

_Sauté_ the _suprêmes_ in clarified butter.

Dish them in the form of a crown, upon fried _croûtons_ of the same size; in their midst arrange a garnish à la financière (No. 1474), and coat the _suprêmes_ and their garnish with financière sauce.

1599—SUPRÊMES DE VOLAILLE AUX FONDS D’ARTICHAUTS

_Sauté_ the _suprêmes_ in clarified butter.

Dish them with a garnish of raw artichoke-bottoms, sliced, tossed in butter, and sprinkled with fine herbs. Sprinkle a few drops of nut-brown butter over the _suprêmes_, and serve a thickened gravy separately.

1600—SUPRÊMES DE VOLAILLE GEORGETTE

Prepare as many “pommes Georgette” as there are _suprêmes_, and take care to choose potatoes of the same size as the _suprêmes_.

Poach the _suprêmes_. Set one on each potato, with a fine slice of truffle in the middle, and arrange in the form of a crown on a round dish.

1601—SUPRÊMES DE VOLAILLE HENRI IV.

Collop the _suprêmes_; slightly flatten the collops, and trim them round. Season and dredge them; _sauté_ them in clarified butter, and set each collop on an artichoke bottom, slightly garnished with buttered meat-glaze.

Serve a Béarnaise sauce separately.

1602—SUPRÊMES DE VOLAILLE HONGROISE

Prepare some pilaff rice, combined with _concassed_ tomatoes, and dish it in a shallow timbale.

Season the _suprêmes_ with paprika; toss them in clarified butter, and set them in a timbale, upon the pilaff rice.

Swill the vegetable-pan with a few tablespoonfuls of cream; add the necessary quantity of Hongroise sauce, and coat the _suprêmes_ with this sauce.

1603—SUPRÊMES DE VOLAILLE A L’INDIENNE

_Sauté_ the _suprêmes_ in butter, and put them for a few minutes in a curry sauce à l’Indienne, but without letting the latter boil.

Dish the _suprêmes_ in a timbale with the curry sauce.

Serve a timbale of rice à l’Indienne, separately.

1604—SUPRÊMES DE VOLAILLE JARDINIÈRE

_Sauté_ the _suprêmes_ in butter. Dish and surround with small heaps of vegetables, arranged very neatly, as explained in the case of the _Jardinière_ garnish.

Sprinkle the _suprêmes_ with a few drops of nut-brown butter, just before serving.

1605—SUPRÊMES DE VOLAILLE JUDIC

Cut the _suprêmes_ into heart shapes; season them, and poach them dry.

Dish them in a crown, upon little braised lettuces; and set a slice of truffle and a cock’s kidney upon each heart of _suprême_. Coat slightly with thickened gravy.

1606—SUPRÊMES DE VOLAILLE MARÉCHALE

It is the rule that all preparations termed “à la Maréchale” should be treated with chopped truffle; that is to say that the latter takes the place of the customary bread-crumbs.

For the sake of economy the _à l’anglaise treatment_ (_i.e._, egg and bread-crumbs) is more commonly applied; so the reader may choose which of the two he prefers. In any case, _sauté_ the _suprêmes_ in butter; dish them in the form of a crown, with a fine slice of truffle on each, and set in their midst a garnish of asparagus-heads, cohered with butter.

N.B.—Formerly, these _suprêmes_, like all preparations “à la Maréchale,” were gently grilled upon buttered paper.

1607—SUPRÊMES DE VOLAILLE MARYLAND

Proceed exactly as directed under “Poulet sauté à la Maryland” (No. 1565).

1608—SUPRÊMES DE VOLAILLE MONTPENSIER

Roll the _suprêmes_ in beaten egg and bread-crumbs, and _sauté_ them in clarified butter. Dish them in a crown with a slice of truffle upon each, and surround with small heaps of asparagus-heads, cohered with butter.

Sprinkle the _suprêmes_ with a few drops of nut-brown butter.

1609—SUPRÊMES DE VOLAILLE ORLY

Take some _suprêmes_ of chicken à la Reine, and set them on a dish with parsley stalks and finely sliced onions; sprinkle with a little oil and lemon juice, and set to _marinade_ for an hour.

When about to prepare them, dry them by means of a piece of linen; dip them into light batter, and put them in a very hot frying fat that they may cook quickly.

Drain; dish on a napkin with bunches or a border of very green fried parsley, and serve a tomato sauce separately.

1610—SUPRÊMES DE VOLAILLE A L’ORIENTALE

_Sauté_ the _suprêmes_ in butter, and dish them each upon a thick slice of chow-chow, cut to the same shape, parboiled, and stewed in butter beforehand. Coat with Suprême sauce, combined with a quarter of its bulk of tomato purée, and flavoured moderately with saffron.

1611—SUPRÊMES DE VOLAILLE EN PAPILLOTE

Cut out as many heart-shaped pieces of kitchen paper as there are _suprêmes_, and either butter or oil them.

Quickly stiffen the _suprêmes_ in butter. In the centre of each paper heart, set a slice of ham cut to the shape of a triangle; cover the ham with a tablespoonful of reduced Italienne sauce; set the _suprêmes_ on the sauce, and cover it with the same sauce and another triangle of ham. Close the pieces of paper, and pleat their edges in such wise as to entirely enclose their contents; set the papillotes, thus prepared, on a tray; and put them in a sufficiently hot oven to allow of completing the cooking of the _suprêmes_ and blowing out the papillotes.

1612—SUPRÊMES DE VOLAILLE AU PARMESAN

Season the _suprêmes_; dip them in beaten egg and roll them in grated Parmesan. _Sauté_ them in butter, and dish them on _croûtons_ of polenta (No. 2294), shaped somewhat like the _suprêmes_ and browned in clarified butter. When about to serve, sprinkle the _suprêmes_ with nut-brown butter.

1613—SUPRÊMES DE VOLAILLE A LA POLIGNAC

Poach the _suprêmes_ dry, and dish them.

Coat them with Suprême sauce, combined with a _julienne_ of truffles and mushrooms.

1614—SUPRÊMES DE VOLAILLE A LA POJARSKI

Mince the _suprêmes_, and, in so doing, combine with them, first, the quarter of their weight of bread-crumbs dipped in milk and well squeezed, and the same weight of fresh butter; and then an equal quantity of fresh cream, which should be added little by little. Season with salt, pepper, and nutmeg.

Divide up this preparation into portions equal in size to the _suprêmes_, and shape them exactly like the latter; in short, reconstruct the _suprêmes_ exactly with this mince-meat.

Dredge; cook in clarified butter, and serve as soon as ready.

There is no hard and fast rule for the garnishing of these _suprêmes_; the garnish is therefore optional.

1615—SUPRÊMES DE VOLAILLE RÉGENCE

Cut the _suprêmes_ into heart shapes; flatten them slightly, and poach them. Set each _suprême_ on a quenelle of chicken forcemeat, prepared with crayfish butter, and dish in the form of a crown. Coat with Allemande sauce, flavoured with truffle essence, and, on each _suprême_, set an olive-shaped truffle and a cock’s kidney—the two separated by a cock’s comb.

1616—SUPRÊMES DE VOLAILLE RICHELIEU

Treat the _suprêmes à l’anglaise_, and cook them in clarified butter.

Dish them; coat them with half-melted butter à la Maître d’hôtel, and set four fine slices of truffle on each _suprême_.

1617—SUPRÊMES DE VOLAILLE ROSSINI

_Sauté_ the _suprêmes_ in butter, and dish them on collops of foie gras, arranged in the form of a crown and also tossed in butter. Coat with a strong Madeira sauce, combined with slices of truffle.

1618—SUPRÊMES DE VOLAILLE TALLEYRAND

Prepare:—(1) a _croustade_ of lining paste, of a size in proportion to the garnish to be put inside it, just as the garnish should be in proportion to the number of _suprêmes_:—(2) a garnish of macaroni with cream, combined with three oz. of foie gras and three oz. of truffles in dice, per one-half lb. of macaroni.

Cut the _suprêmes_ to the shape of hearts; stuff them with godiveau with cream (No. 198), mixed with half its bulk of a purée of foie gras, and poach them dry.

Put the macaroni in the _croustade_, shaping it like a dome in so doing; coat the _suprêmes_ with Allemande sauce, and set them in a crown on the timbale and round the dome of macaroni.

Send a sauceboat of velouté to the table separately.

1619—SUPRÊMES DE VOLAILLE VALENÇAY

Stuff the _suprêmes_ with truffles, cut into small dice and cohered with very reduced Allemande sauce. Treat them _à l’anglaise_ and cook them in butter.

Prepare some fried _croûtons_, shaped like cocks’ combs, in the proportion of two for each _suprême_; cover these with a dome of fine truffled forcemeat, and put them in a moderate oven that the forcemeat may poach.

Dish the _suprêmes_ in the form of a crown; surround them with the _croûtons_; and, in their midst, pour a purée of mushrooms.

1620—SUPRÊMES DE VOLAILLE A LA VALOIS

Treat the _suprêmes à l’anglaise_, and cook them in clarified butter.

Dish them with a garnish of small, stoned olives, stuffed and poached at the last moment.

Serve a Valois sauce separately.

1621—SUPRÊMES DE VOLAILLE VERNEUIL

_Marinade_ the _suprêmes_ as for No. 1609; treat them _à l’anglaise_, and cook them in clarified butter. Dish them in the form of a crown, and coat them with Colbert sauce.

Serve separately a purée of artichokes, combined with finely-minced truffles.

1622—SUPRÊMES DE VOLAILLE VILLEROY

Poach the _suprêmes_ without completely cooking them.

Dip them in a Villeroy sauce, in such wise that they may be well coated with it. Leave them to cool; treat them _à l’anglaise_; and, a few minutes before serving, put them in some very hot frying fat. Dish them in the form of a crown, and serve a Périgueux sauce separately.

1623—BLANC DE POULET ÉLISABETH

Raise the _suprêmes_ of two small chickens; poach them in butter and lemon juice, and coat them with Suprême sauce.

Dish them around a low, very cold cushion of bread, placed on the dish at the last moment. Upon the cushion, quickly set a dozen shelled oysters, which should have been kept in ice for at least two hours before dishing.

Serve very quickly in order that the _suprêmes_ may be very hot and the oysters very cold. Send a Suprême sauce separately.

1624—TURBAN DE FILETS DE POULET

Take the required number of fillets, which is determined by the size of the mould to be used. Flatten these fillets out somewhat thinly, and trim them neatly on both sides.

With these fillets, line a buttered _savarin-mould_; setting a row of thin slices of truffle between each of the fillets, and allowing the latter to hang over the edge of the mould. Over the fillets spread a layer of _mousseline_ forcemeat, two-thirds in. thick.

Three-parts fill the remaining space with a large tongue, truffles and mushrooms _salpicon_, cohered by means of a reduced Allemande sauce.

Cover this _salpicon_ with forcemeat, so as to fill the mould, and then draw the overlapping ends of the fillets across the forcemeat.

Set to poach in the _bain-marie_ for about forty minutes; and, upon withdrawing the mould, let it stand for five minutes, that its contents may settle. Turn out upon a round dish; pour a Toulousaine garnish (see Poularde No. 1524) in the middle, and surround the turban with a thread of Allemande sauce.

1625—MIGNONNETTES DE POULET

Take the required number of small, minion fillets of pullet: trim them; make six incisions in each, and half-insert into each of these incisions alternate thin roundels of truffle and tongue.

Set these minion fillets on a buttered dish, and shape them like rings.

Trim and indent the edges of as many artichoke-bottoms as there are minion fillets, and heat them in butter. Garnish these artichoke-bottoms, dome-fashion, with a very white and somewhat stiff chicken purée. Sprinkle the minion fillets with a little mushroom cooking-liquor, and poach them in the oven for from five to six minutes.

Set the artichoke-bottoms in a circle on a round dish, and set a minion fillet upon each.

Serve a very delicate Suprême sauce, separately.

1626—NONNETTES DE POULET AGNÈS SOREL

Truss twelve ortolans for entrées, and stiffen them in butter for a moment.

Raise the fillets of twelve spring chickens; trim them; flatten them slightly and pair them off, putting the edges of one on the other, that a larger surface may be obtained.

In the middle of these joined _suprêmes_ of chicken, put an ortolan; wrap it in them, and tie them round once or twice with string, that they may keep the shape of a _paupiette_.

Set these _paupiettes_ in a shallow sautépan, and, five minutes before serving, sprinkle them with four oz. of boiling butter; salt moderately, and cook in a fierce oven.

After having removed the string, set each nonnette on a square, hollowed _crouton_ of bread-crumb, fried in butter, and coated inside with foie-gras purée. Coat moderately with a light chicken glaze, finished with butter, and squeeze a drop of lemon juice on each nonnette.

1627—URSULINES DE NANCY

Prepare some _barquette_ crusts.

Mould some chicken forcemeat into large, round, regular quenelles, and poach them in some white consommé, in time for them to be ready when the Ursulines are being dished.

A few moments before serving, garnish the _barquette_ crusts with foie-gras purée, thinned with a little good half-glaze, flavoured with port or sherry wine. In the middle of each garnished _barquette_, set a well-drained _mousseline_ quenelle; deck each quenelle with a thin and wide slice of truffle; set a small heap of asparagus-heads, cohered with butter, at either end of the _barquettes_, that is to say, on either side of the quenelle; and slightly coat the latter with chicken glaze, finished with butter.

Serve, separately, a sauceboat containing some of the same chicken glaze with butter.

1628—FILETS DE POULET A LA SAINT-GERMAIN

Season the fillets, dip them in melted butter and roll them in bread-crumbs; grill them gently, each on a sheet of oiled paper, and sprinkle with clarified butter during the operation.

Dish the grilled fillets, and serve at the same time:—(1) a Béarnaise sauce; (2) a timbale containing a purée of foie gras with cream.

1629—FILETS DE POULET MIREILLE

Prepare a garnish as for No. 1365; _i.e._, sliced, raw potatoes and artichoke-bottoms, set in a small earthenware dish and cooked as “Pommes Anna.”

_Sauté_ the fillets in butter at the last moment; put them on the garnish, and sprinkle them with nut-brown butter.

SPRING CHICKENS (POULETS DE GRAINS)

Spring chickens are usually either grilled or prepared “_en casserole_” in accordance with one or another of the many recipes applicable to them.

1630—POULET DE GRAINS A LA BELLE-MEUNIÈRE

Stuff the chicken with four sliced chickens’ livers and three oz. of raw, quartered mushrooms, slightly tossed in butter. Slip five or six fine slices of truffle under the skin of the breast; truss the chicken as for an entrée, and brown it in butter.

This done, put it into an oval _cocotte_, with two oz. of butter, four rectangles of _blanched_ breast of pork, and three oz. of raw quartered mushrooms, quickly tossed in butter beforehand.

Cook in the oven, under cover, and add two tablespoonfuls of veal gravy, just before serving.

1631—POULET DE GRAINS A LA BERGÈRE

Fry in butter four oz. of _blanched_ breast of pork, cut into dice, and one-half lb. of small, whole mushrooms. Drain, and set to brown in the same butter, the chicken stuffed with a half-onion and three oz. of mushrooms, chopped and fried in butter, and mixed with three oz. of butter and a coffeespoonful of chopped parsley.

When the chicken is well coloured or _gilded_, put the bacon and the mushrooms round it; swill with one-sixth pint of white wine; reduce by two-thirds; add four tablespoonfuls of veal gravy, and complete the cooking of the chicken in the oven.

Set it on a round dish; thicken the cooking-liquor with a piece of _manied_ butter, the size of a hazel-nut, or a little arrow-root; pour the sauce and the garnish round the chicken, and surround it with a border of freshly-fried straw potatoes.

1632—POULET DE GRAINS BONNE FEMME

Fry in butter four oz. of breast of fresh or salted pork, cut into slices and _blanched_. Drain; colour the chicken in the same fat, and put it in an oval _cocotte_ with the slices of bacon.

With the same fat, fry in a frying-pan two-thirds lb. of potatoes cut to the shape of corks and divided into roundels; put these round the chicken, and set to cook in the oven, under cover.

When about to serve, sprinkle the fowl with a few tablespoonfuls of veal gravy.

Serve the preparation in the _cocotte_.

1633—POULET DE GRAINS EN CASSEROLE

_Poële_ the chicken with butter in an earthenware saucepan, and baste it often the while. When about to serve, clear of all grease, and add a tablespoonful of veal gravy.

This chicken is served plain, without any garnish.

1634—POULET DE GRAINS EN COCOTTE

Brown the chicken in butter, in a _cocotte_, and under cover.

When it is half-done, surround it with two oz. of frizzled pieces of fresh or salted pork cut in dice, twelve small onions partly cooked in butter, and twenty small potatoes, the size and shape of olives.

Complete the cooking of the whole together, and, when about to serve, sprinkle with a little veal gravy.

1635—POULET DE GRAINS CLAMART

Brown the chicken in butter; half-cook it, and put it in a _cocotte_ with one-half pint of half-cooked peas à la Française (No. 2193), the cooking-liquor of which should be very short. Complete the cooking of the whole, together, and serve the preparation as it stands, without cohering the peas.

1636—POULET DE GRAINS GRILLÉ DIABLE

Truss the chicken as for an entrée; split it open lengthwise along the middle of the back; flatten it with a butcher’s beater, and remove as many bones as possible. Season it; sprinkle it with melted butter, and half-cook it in the oven.

This done, coat it thoroughly with mustard strengthened by means of cayenne; sprinkle copiously with bread-crumbs; press upon the latter with the flat of a knife, that they may adhere to the mustard; sprinkle a little melted butter over the bird, and complete the latter’s cooking gently on the grill.

Set on a round dish, bordered with thin slices of lemon, and serve a Devilled Sauce Escoffier separately.

1637—POULET DE GRAINS, GRILLÉ A L’ANGLAISE (Spatchcock)

Split the chicken open, laterally, proceeding from the extremity of the belly to the wing-joints. Open it without separating the two halves, flatten it so as to break the joints and the bones, and remove the fragments of the latter with great care.

Fix the wings by means of a skewer; sprinkle the chicken with melted butter, season it, and half-cook it in the oven.

This done, sprinkle it with bread-crumbs and melted butter, and complete its cooking on the grill. Set it on a round dish, bordered with gherkins, and serve it as it stands.

1638—POULET DE GRAINS AUX FONDS D’ARTICHAUTS

Brown the chicken in butter, and put it in a _cocotte_ with five fair-sized artichoke-bottoms, sliced while raw, and tossed in butter.

Complete its cooking gently in the oven, and, when about to serve, add a tablespoonful of veal gravy and a few drops of lemon juice.

1639—POULET DE GRAINS A L’HOTELIERE

Bone the chicken’s breast; stuff it with one-half lb. of good sausage-meat, and truss it as for an entrée. Brown it with butter in an earthenware saucepan, and put it in the oven.

When it is two-thirds done, add to it four oz. of quartered mushrooms, _sautéd_ in butter, complete its cooking, and, when about to serve, finish it with three tablespoonfuls of veal gravy.

1640—POULET DE GRAINS A LA KATOFF

Split the chicken open along the back, and half-cook it in the oven as in No. 1636. This done, complete its cooking on the grill.

Meanwhile, mould on a round, buttered dish a sort of _galette_ of Duchesse potatoes (No. 2212), one inch thick. _Gild_, and colour in the oven.

Dish the grilled chicken on this _galette_, and surround the latter with a thread of strong veal gravy.

1641—POULET DE GRAINS A LA LIMOUSINE

Stuff the chicken with one-half lb. of good sausage-meat, combined with two oz. of chopped mushrooms fried in butter. Put the chicken in a _cocotte_ with one oz. of butter and six rectangles of _blanched_ breast of bacon, and cook gently in the oven.

When about to serve, add two or three tablespoonfuls of veal gravy.

Send, separately, six fine chestnuts cooked in consommé.

1642—POULET DE GRAINS MASCOTTE

Brown the chicken in butter, and cook it “_en casserole_” with four oz. of potatoes the size and shape of olives and tossed in butter.

When the chicken is almost cooked, put it in a _cocotte_ with the potatoes all round, two tablespoonfuls of veal gravy, and two oz. of sliced truffles set upon it.

Cover the _cocotte_; put the chicken in the front of the oven for ten minutes, and serve it as it stands.

1643—POULET DE GRAINS AUX MORILLES

Prepare this chicken like the one “_en casserole_,” and surround it with one-half lb. of morels, tossed in butter for a moment. Complete the cooking under cover, and, when about to serve, finish with one tablespoonful of veal gravy.

1644—POULET DE GRAINS SOUVAROFF

Proceed exactly as explained under No. 1520, but reduce the garnish by half.

1645—POULET DE GRAINS TARTARE

Proceed as for No. 1636, but serve a Tartare sauce at the same time.

CHICKS (POUSSINS)

The most perfect example of this class would be the Hamburg chick, were it not for the fact that it is too often kept in confinement and fed on fish, which gives a disagreeable flavour to the young bird.

When it is bred rationally, however, this chick is a great delicacy.

1646—POUSSINS CENDRILLON

Open the chicks along the back, and brown them in butter. This done, season them with salt and cayenne, and put them between two layers of pork forcemeat. Wrap them in very soft pig’s caul. Dip them in melted butter; roll them in bread-crumbs, and grill them gently for twenty or twenty-five minutes.

Dish, and serve a Périgueux sauce separately.

1647—POUSSINS A LA PIÉMONTAISE

Stuff each chick with one and one-half oz. of white Piedmont truffles, pounded with an equal weight of very fresh pork fat. Now truss them as for an entrée; string them and fry them in butter over a fierce fire. At the end of ten minutes put them in a _cocotte_; partly surround and cover them with rizotto à la Piémontaise, and complete the cooking in the oven with lid off.

A few minutes before serving, sprinkle the rizotto with grated Parmesan; glaze; and, at the last minute, sprinkle with nut-brown butter.

1648—POUSSINS A LA POLONAISE

Stuff each chick with one and one-half oz. of _gratin_ forcemeat, two-thirds oz. of soaked and pressed bread-crumbs, one-third oz. of butter, and a pinch of chopped parsley. Truss as for entrées; string; quickly fry the chicks in butter in a very hot oven; put them in a _cocotte_, and complete their cooking in the oven.

At the last moment sprinkle them with a few drops of lemon juice and nut-brown butter, combined with one oz. of bread-crumbs per four oz. of butter.

1649—POUSSINS A LA TARTARE

Proceed exactly as for “Poulet à la Tartare.”

1650—TOURTE DE POUSSINS A LA PAYSANNE

Prepare a round layer of short paste, ten inches in diameter. Upon this paste spread two-thirds lb. of sausage-meat, combined with five oz. of dry Duxelles, taking care to leave a margin two inches wide of bare paste all round.

Upon this coating of forcemeat set ten half-chicks, stiffened in butter; sprinkle two-thirds lb. of chopped mushrooms, _sautéd_ in butter, over them; spread a second coating of sausage-meat and Duxelles over the whole; cover with a very thin slice of bacon, and close the whole with a layer of paste a little larger than the underlying one, the edges of which should have been moistened. Seal the two edges, and pleat regularly; _gild_; streak; make a slit in the top, and bake in a moderate oven for about forty minutes.

When taking the tourte out of the oven, pour into it, through the slit in its cover, a few tablespoonfuls of half-glaze sauce.

1651—POUSSINS A LA VIENNOISE

Cut the chicks each into four pieces; season them; dredge them; dip them in beaten egg, and roll them in bread-crumbs.

A few minutes before serving, put them in hot fat; drain them, and dish them in pyramid form on a folded napkin. Surround with fried parsley and sections of lemon, and serve very hot.

=Various Preparations of Fowl=

1652—ABATIS AUX NAVETS

Fry one-half lb. of _blanched_ breast of pork, cut into dice, in butter. Drain, and fry in the same sautépan three lbs. of giblets, cut into pieces (all except the livers, which are only added one-quarter hour before dishing). Sprinkle with two and one-half oz. of flour; mix the latter with the pieces, and cook it in the oven for seven or eight minutes; moisten with three pints of white stock. Season with a pinch of pepper; add a faggot and a crushed, garlic clove; set to boil, stirring the while; cover, and place in a somewhat hot oven, that the preparation may boil gently.

At the end of thirty-five minutes transfer the pieces to another saucepan; put back the bacon; add twenty-four small onions, tossed in butter, one lb. of turnips shaped like elongated olives and glazed, and strain the sauce over the whole.

Complete the cooking gently, and serve in a timbale.

N.B.—With the same procedure, the giblets may be prepared with peas; with mixed, new vegetables; à la _chipolata_, &c.

1653—GIBLET PIE

Fry the giblets, cut into pieces, in butter; sprinkle them moderately with flour; cook the latter, and moisten with just sufficient consommé to make a clear sauce which will just cover the pieces. Three-parts cook, and leave to cool.

This done, pour the whole into a pie-dish; cover with a layer of puff-paste, which should be sealed down to a strip of paste, stuck to the edge of the dish; _gild_; streak, and bake in a moderately warm oven for from twenty-five to thirty minutes.

1654—BALLOTINES ET JAMBONNEAUX

These preparations are useful for disposing of any odd legs of fowls, the other parts of which have been already used. The legs are boned and stuffed, and the skin, which should be purposely left long if this preparation be contemplated, is then sewn up. The stuffing used varies according to the kind of dish in preparation, but good sausage-meat is most commonly used.

Ballotines or Jambonneaux are braised, and they may be accompanied by any garnish suited to fowl.

If they be prepared for serving cold, coat them with jelly, or cover them with brown or white chaud-froid sauce, and garnish them according to fancy.

=Boudins et Quenelles de Volaille=

1655—BOUDINS DE VOLAILLE A LA RICHELIEU

Take the required amount of chicken forcemeat, prepared with panada and cream, and divide it into three-oz. portions. Roll these portions into sausage-form, and open them so as to stuff them with some white chicken-meat, truffle and mushroom _salpicon_, cohered with reduced Allemande sauce. These quenelles may also be moulded in little, rectangular cases, used in biscuit-making, as follows:—Line the bottom and sides of the moulds, which should be well buttered, with a thickness of one-third inch of forcemeat; garnish the centre with _salpicon_; cover with forcemeat up to the edges, and smooth with the blade of a small knife dipped in tepid water.