(1980). Pullet A La Printaniere - Glazed (Poularde Glacee A La Printaniere)

Have a clean, singed pullet; break the breast bone and stuff the breast with grated fat pork mingled with truffle peelings, truss for entree (No, 178). Scald the breast in boiling water to harden the meat, then dip these scalded parts at once into cold water, wipe dry and lard with fine lardons of larding pork (No. 3. Fig. 52). Lay the pullet in a saucepan containing fragments of fat pork, roots and minced onions, salt over and steam for fifteen to twenty minutes, then moisten with two or three gills of stock (No. 194a) and allow it to fall to a glaze. Remoisten to half its height with stock and reduce the liquid slowly to half, finish cooking the pullet in this manner, basting it over frequently; when done it should be glazed to a fine color; drain it off to untruss and dress on a dish, surrounding it on both sides with clusters of new cooked carrots and small glazed onions. Strain and skim the pullet stock, reduce it until it becomes succulent, then thicken with a little good brown sauce (No. 414), serving it in a sauce-boat.

(1981). Pullet A La Seymour (Poularde A La Seymour)

Soak a pound and a half of bread in milk, then press out all the liquid and add it to half a pound of very finely chopped beef suet taken from around the kidneys and a seasoning of shallots, chopped parsley, salt, pepper, cream and egg-yolks; use this to stuff the inside and the breast of a pullet, prepared for roasting (No. 179), tie it up and cover with fat pork, then roast it before a good tire basting it over frequently, remove, dress and pour on some clear gravy (No. 404), then serve.

(1982). Pullet A La Villars (Poularde A La Villars)

Truss a pullet as for an entree (No. 178) with the legs inside; rub over the breasts with half a lemon, cover with bards of fat pork, tie well and poeler it in some good stock (No 12) keeping it very white. Just when prepared to serve, drain out the pullet, untie and dress it on a trimmed rice croustade foundation fastened on a dish, and surround it with a white garnishing composed of lamb's sweetbreads, cocks'-kidneys and mushroom heads, dressed in clusters and these alternated with fine slices of red beef tongue cut in points to resemble cocks'-combs. Cover the pullet and garnishings with a. little Villars sauce (No. 559) and serve more of it separately.

(1983). Pullet A La Zingara (Poularde A La Zingara)

Draw two pullets, singe and truss with the legs inside, then tie. stiffen the breast meats and lard them with lardons of tongue and fat pork (No. 3, Fig. 52). Line the bottom of a saucepan with bards of the same pork and slices of veal, round slices of carrots and onions, one whole onion containing a clove and a bunch of parsley garnished with thyme and bay leaf; lay the pullets on top, cover over with strong buttered paper and moisten with one quart of stock (No. 194a); boil, skim and cook slowly for an hour to an hour and a half, and thirty minutes before serving allow it to brown to a nice color. Pound four ounces of unsmoked red beef tongue with the same amount of butter, season with pepper and grated nutmeg and dissolve this in a quarter of a pint of meat glaze (No. 402), heat it up and add a little espagnole (No. 414); rub the whole through a tammy and lay this puree on the bottom of a dish with the pullets on top.