The term "poaching" is applied to the cooking of various articles by means of a liquid that is always kept just below the boiling point. The cooking is carried out by quite diverse procedures, but no matter what the particular differences in manipulation may be, this one thing of cooking below the boiling point always remains the same. An article that is cooked by poaching is cooked delicately, and the liquid surrounding it is always kept just on the point of boiling, but never boils. Eggs and quenelles are poached by immersion in salted water. Mousse-lines, timbales and similar preparations are poached in molds surrounded with water; fillets of chicken and fish are poached in a few spoonfuls of concentrated broth, and whole birds are poached in just enough broth to completely cover them.

Poaching In Molds

Timbales, mousselines, and other forcemeat prepa-rations are usually cooked in molds. The preparations will unmold more easily and present a better appearance, if the molds are decorated. Capers, cooked peas, figures cut from slices of truffle or from pimentos or cooked white of egg are among the best decorations. The molds should be thoroughly buttered before the decorations are set in place, then let fall a drop of melted butter on each bit of decoration and set the mold aside in a cool place; the butter on chilling will hold the decoration in place. Fill the molds compactly and make the mixture level on the top, that it may stand evenly when unmolded. Set the molds on many folds of paper or cloth, in a dish deep enough to allow the water to surround them to two-thirds their height; pour in water at the boiling point; let stand over the fire until the water again boils, then cover the mold or molds with buttered paper and let cook in the oven or on top of the range, without allowing the water to boil, until when pressed upon with the finger the mixture, at the center, feels firm.