(1984). Pullet, Ancient Style (Poularde A Lancienne)

Draw and singe a pullet, trim and insert slices of truffle between the skin and flesh, truss as for an entree (No. 178), and lard the legs with rosettes of truffles, bard it nicely and cook in .stock (No. 194a) then drain and dress garnishing around with cauliflower and serving a separate well-buttered veloute sauce (No. 415) into which mingle some chopped up truffles.

(1985). Pullet, English Style (Poularde A L'Anglaise)

After the pullet is cooked as for ancient style (No. 1984), dress it the same, only changing the garnishing to one of potatoes, carrots, turnips, Brussels sprouts and green peas, the whole cooked in salted water; serve a cream bechamel (No. 411) separately.

(1986). Pullet, Egyptian Style - Broiled (Poularde Grillee A L'Egyptieine)

First braise the pullet and when cold cut it up and place it in a vessel with salt, pepper, oil and lemon juice, drain, then immerse in bread-crumbs, saturate with oil and broil over a slow fire. When very hot and of a fine color dress on a layer of rice oriental style (No. 2978). Serve with a separate espagnole sauce (No. 414) into which has been added prepared red pepper (No. 168).

(1987). Pullet In Surprise (Poularde En Surprise)

Dress a pullet leaving the neck skin very long; break the breast bone in order to remove it and fill the empty breast space with rather firm quenelle forcemeat (No. 89). Truss the pullet with the legs thrust under the skin and wrap the breast around with thin slices of fat pork, braise (No. 12) it the same time as a chicken and then let both get cold. Untruss the pullet, divide the breasts from the carcass, leaving on the legs and a part of the breast, so that it forms a long hollow case; lay it erect on a small baking sheet and fill the bottom of the hollow case with a layer of chicken cream forcemeat (No. 75); poach this for two minutes in a slack oven. Cut the two pullet fillets into large Julienne, also those taken from the cooked chicken; put them in a saucepan with the same quantity of cooked foies-gras and as many cooked truffles both cut up the same size as the chicken meat, mingling some good reduced veloute sauce (No. 415) with the whole; it should remain quite consistent. Dress this on the top of the cream forcemeat in the hollow ease, smooth it well rounded on top, and cover with a thick layer of the same forcemeat; smooth this carefully to the shape of the original breast in order to have the pullet served whole.

Decorate both sides of the breast with graduated truffle crescents; butter the forcemeat lightly with a brush and poach in a very slack oven. After removing the pullet, dress it on a dish having its bottom covered with a layer of foundation rice (No. 160) to maintain it in position, and lay on the outer edge a fancy silver border (Fig. 6); keep the whole hot for ten minutes, then remove and dress on each side a cluster of very white mushrooms; cover them as well as the breast with a little supreme sauce (No. 54T) prepared with the stock and serve with a sauce-boatful of the same.

Fig. 381.