(1971). Pullet A La Arco Valley (Poulards A La Arco Valley)

Prepare, cook, and dress the pullet the same as for a la Seymour(No. 1981); serve at the same time but separately a veloute sauce (No. 415) reduced with mushroom broth and thickened when ready to serve with egg-yolks, cream and fresh butter, adding chopped parsley, small mushroom buttons and small chicken quenelles. Garnish around with cassolettes (No. 860) of oysters poached, drained and mingled with allemande sauce (No. 407).

(1972). Pullet A La Dame Blanche (Poulards A La Dame Blanche)

Truss a pullet to be served as an entree (No. 178), rub over the breast with half a lemon, and cover with slices of fat pork. Poeler the pullet in some good stock, as explained in No. 12, adding to it a piece of bacon previously blanched. When the pullet is cooked, strain the stock, free it of fat, and keep the chicken hot in this. Place on the fire to reduce four gills of veloute' sauce (No. 415), incorporating a part of the reduced stock slowly into it with a coffeespoonful of prepared red pepper(No. 168); when succulent, strain. Dress the pullet on a thin layer of forcemeat (No. 79) poached on a dish, surround it with small clusters of potatoes cut in balls with a large vegi-table scoop, and simply cooked first in salted water, then steamed. Cover the pullet with a part of the sauce, serving the remainder separately. Pullets or capons may be handed round to the guests after being cut up, and they can also be carved on the dining-room sideboard, and served on hot plates with some of the garnishing, and a little of the sauce.

(1973). Pullet A La Demidoff (Poularde A La Demidoff)

Draw a pullet through the side; crack the breastbone so as to be able to draw it out and fill the empty space with quenelle forcemeat (No. 89), containing cooked fine herbs (No. 385) and chopped truffles, sew up the skin underneath, also the side opening, and truss the pullet to be served as an entree (No. 178). Cover over with fat pork, and cook it for an hour and a half in some good mirepoix stock (No.419). When done to perfection, drain, untruss, and dress it on a dish having a bottom of croustade rice fastened to it and surround with a garnishing dressed in groups composed of small truffle balls cut out with a three-eighths vegetablespoon, small balls from the red part of carrots, and small balls of white turnips, also clusters of fresh green peas cooked English style in an un-tinned pan. Cover the pullet with a little veloute sauce (No. 415) strained and reduced with the pullet stock, and finished with two spoonfuls of good raw cream, serving a sauce-boat of veloute sauce (No. 415) separately.

(1974). Pullet A La Leondise (Poularde A La Leondise)

Roast the pullet the same as No. 1996 and range it on a layer of macaroni into which has been mixed crawfish or shrimp tails, mushrooms, and quenelles. Serve with a sauce-boat of financiere sauce (No. 464).

(1976). Pullet A La Lester Wallace (Poularde A La Lester Wallack)

Break and remove the breastbone of a clean pullet, fill in the empty breast space with a dressing made of grated fat pork, chopped mushrooms, and bread steeped in milk and this liquid squeezed out; truss as for an entree (No. 178), cover with bards of fat pork, and poeler it quite white (No. 12), then untie and dress on a rice croustade foundation fastened on a dish; surround it simply with turned and channeled mushroom heads (No. 118), cooked artichoke bottoms about two and a half inches in diameter, removing the center with a five-eighths of an inch cutter, then divide into eight pieces, and small chicken quenelles poached in salted water; all these garnishings to be arranged in separate groups. Cover the pullet with some good veloute sauce (No. 415), reduced and. thickened with egg-yolks and cream, and finished at the last moment with a salpicon of. foies-gras (No. 743), passed through a fine sieve; serve more of the sauce in a sauce-boat.