(1976). Pullet A La Martinlere (Poularde A La Martiniere)

Poeler A Pullet Very White (No 12); drain and cut it up into eight pieces; dress them simply on a force-meat ring poached on the dish; surround with a circle of medium-sized poached spoon quenelles (No. 155), and cover the chicken and quenelles with good veloute sauce (No. 415), reduced with mushroom peelings, and finished with a little good cream. Serve the remainder of the sauce separately with very small and very white mushrooms added.

(1977). Pullet A La Mornay (Poularde A La Mornay)

Select a good clean pullet and truss it for entree (No. 178); poeler it in a stock (No. 194a), keeping it very white, then drain, and when half cold detach the bread so as to be able to dress a garnishing in the empty spaces of the remaining carcass. Escalop these breast fillets and lay them in a sautoir with a garnishing composed of cocks'-combs and kidneys, mushrooms and foies-gras. and moisten this stew rather sparingly with reduced thick allemande sauce (No. 407). Range this in the cleaned out empty space, having them reassume their former shape, smooth them nicely and cover with a layer of Mornay sauce (No. 504), smooth this also and besprinkle over with a grated parme-san cheese, then glaze the surface under a salamander (Fig. 123) or in a hot oven. After finishing the pullet dress it on a long dish containing a layer of poached forcemeat, cover the breasts with a row of slices of truffles and surround the base with clusters of chicken croquettes.

(1978). Pullet A La Nantua (Poularde A La Nantua)

Split down the back of a singed and very clean pullet; bone the breast and legs, leaving on the wing bones; season the inside meats and fill the empty space with quenelle forcemeat (No. 89) combined with crawfish butter (No. 573) and prepared red pepper (No. 168) also the crawfish tails cut lengthwise in two. Sew up the pullet, truss and have the breast well rounded, then cover over with slices of fat pork and lay it in a narrow saucepan, cover three-quarters of its height with skimmed stock (No. 194a), adding aromatic herbs and mushroom peelings; cook it in this alone for one hour; it should really only be poached; then drain off the pullet, untie and dress it on a. thin layer of forcemeat poached on a dish; cover lightly with veloute' sauce (No. 415) reduced with a part of the stock and finished with red butter (No. 580). Surround with small timbales of fat rice made in timbale molds (No. 6) letting it be quite white: serve the remainder of the sauce in a sauce-boat.

(1979). Pullet A La Perigord (Poularde A La Perigord)

After the pullet has been singed stuff the breast with pounded veal suet seasoned with salt. prepared red pepper (No. 168) and a clove of garlic, adding to it some chopped up truffles. insert thick slices of truffles between the fat and skin, then wrap the fowl in a matignon (No 406) and roast it on the spit or oven; unwrap and reduce the matignon with espagnole sauce (No. 414) and Madeira; dress the pullet with some clear gravy (No. 404) and serve the sauce separately.