(1991). Pullet Tartar Sauce - Broiled (Poularde Grilles A La Sauce Tartare)

Draw and truss a pullet as for an entree (No. 178), then split it down the center of the back, flatten and bread-crumb it English style with egg-yolks and butter beaten together; broil on a slow fire, and serve on a very hot dish; pour a little good gravy (No. 404) under, and send to the table with a separate tartar sauce (No. 631).

(1992). Truffled Roasted Pullet (Poularde Truffee Rotie)

A few days before this is needed draw the pullet through the side and wipe the inside well. Peel twelve to sixteen ounces of fine, fresh truffles, leaving them either whole or cut in two or four according to their size. Melt two ounces of grated fat pork in a saucepan, add to it the truffles and season with fine allspice; fry for two minutes, remove and use this to stuff the breast of the pullet. Sew up the openings and truss, then lay it aside in a cool place. When needed wrap it in buttered paper, run it on a spit (No. 118) or else lay it in a small cradle spit (No. 116) without boring any hole through it whatever, and roast it for one hour, basting frequently. Unwrap it ten minutes before serving to salt over and allow to attain a fine color; take it out, untie and send it to the table with a sauce-boat of good reduced gravy (No. 404) into which has been added the chopped up truffle peelings.

(1993). Pullet With Croustades Financiere (Poularde Aux Croustades Financiere)

Draw a pullet, singe and free it well of all the pin feathers adhering to the flesh; truss as for an entree (No. 178) and rub over with lemon juice; wrap it up in thin slices of fat pork, tying it on firmly. Cover the bottom of a saucepan with bards of fat pork, slices of veal, two slices of raw, smoked ham, a few cut up carrots, two onions, two cloves, a bunch of parsley garnished with thyme and bay leaf, and season with salt and whole peppers; place it on the fire and let simmer for an hour or more and when done, strain the stock through a napkin, remove its fat and reduce it with two gills of espagnole (No. 414). Drain the pullet, untruss and lay it on a dish, garnishing around with some oroustades made in molds (No. 3, Fig. 137) and filled with financiere salpicou (No. 667).

(1994). Pullet With Mussels Or Oysters (Poularde Aux Moules Ou Aux Huitres)

Truss and cook a pullet exactly as with the ravioles (No. 199.5), wash some mussels in several waters and place them in a covered saucepan over a brisk fire to open; when this occurs remove from their shells, transfer them to another vessel. Fry colorless in butter a little parsley and chives, add two gills of either bechamel (No. 409) or veloute (No. 415), a little stock (No. 194a) and grated nutmeg; boil this sauce up once or twice, then put in either the mussels or else some prepared oysters; just when ready to serve, drain the pullet, untruss and dress. Thicken the sauce with a few raw egg-yolks and fine butter, heat it up without boiling and range the garnish-ings around the pullet, cover over with a part of the sauce and serve what remains separately.