Hachi, Or Minced Fowl It La Polonoise

If you have any remnants of fowl, mince them, and put the minced meat into a good bechamelle, without suffering it to boil. Sometimes you may put the whole into a vol au vent, at another time into patties en timballe; another time you may put it in a bordure with poached eggs over the minced meat. By this means you obtain a variety of dishes: you may likewise send it up in croustades, but these croustades bear the appearance of a dish of the second course.

Fowl A La Monglas

This is likewise a cold fowl of desserte; take off the breast as above. You must have ready either an emince, or a salpicon pretty thick, which is to be introduced cold, into the body of the fowl. Beat the yolks of two eggs, with a little fresh melted butter; then cover the breast of the fowl only with crumbs of bread, basted with clarified butter; next give it a colour with the salamander, but you must be careful that it does not get a brown colour too soon: now baste it with a little butter again; take the red-hot shovel to give the fowl a good brown colour on all sides; serve a brown sauce under it, if you have applied a salpicon; and a veloute if you have used an emince; it may also be called a poularde en surprise.

Emince or salpicon may be made with the same sauce; salpicon is a composition of different ingredients, and emince is all of one sort.

Salpicon

Cut into small dices, some mushrooms, tongue, truffles, and filets of fowl; the truffles and mushrooms must be ready done, as well as the tongue and fowl; put all this into a very reduced bechamelle, and when cold, use as directed.

Emince - is only the fleshy part of either fowl or game, minced and put into some bechamelle well seasoned; the difference between mince and dice is, that when you have a short allowance of meat, you are obliged to mince, as it requires no shape. Salpicon is in general brown; minced fowl always white.

Fowl A La Villeroi

Take a fine fowl, which may be known by the connoisseurs by a skin of bluish hue marbled with grey: it is to be emptied and singed in the same manner as directed No. 1. Let it be trussed, the legs turned down outwards: inside of the body introduce a small quantity of butter kneaded with salt and lemon-juice. The fowl to be put into an oval stew-pan, with a layer of fat bacon: next pour some poele over it. (See Sauces, poele.) Those articles which are poelez*, requiring to preserve their whiteness, are not to be kept on the fire so long as others. It requires only three-quarters of an hour for a fowl to be done in this style. A capon would require full an hour. To be served with sauce a la' la financiere.

Observation To Be Particularly Attended To By The Cook

As the poele has no translation, it retains its name; it is indispensable in fine cookery, and is made as follows: - Take one pound of beef-suet, one pound of very fresh butter, and one pound of very fat bacon; cut the suet and the bacon into very large dice, put them into a stew-pan with two pounds of veal cut in the same manner, fried till the veal becomes very white, and then moi.sten with about three pints of boiling clear water, a handful of salt, one bay-leaf, a few sprigs of thyme, one onion stuck with three cloves, and a great bundle of parsley and green onions ; let the whole boil gently till the onion is done, then drain it through a hair-sieve, and use it for any thing that may want poele. The use of poele is to make every thing boiled in it very white and tasty: in the winter it keeps for a week, and is very useful in the larder.

* Poelez is almost the same operation as braizing; the only difference is, that what is poele must be underdone, and a braize must be done through.

How To Cook Fillets Of Fowl

Cutlets Of Fillets Of Fowl, With Crumbs Of Bread A La Marechale

Take four small fowls; cut off the fillets, without injuring the filets mignons; cut the merry-thoughts in two. Take off the filets mignons; pare them in the shape of hearts; and stick the merry-thought bones into the point of the hearts, to give them the appearance of chops : and do the same for all the rest. Season them with pepper and salt; then brush the fillets over with yolks of eggs, and dip them into crumbs of bread; next dip them into clarified butter, and then into crumbs again, Use your knife to level the bread, and broil those fillets over a brisk fire. The fillets being very thin, require only to be lightly browned. Serve under them some thin Espagnole sauce well seasoned. I must here observe to young or inexperienced cooks, that when they have something thin to broil, the fire must be very sharp; and when something thick, the fire must be moderate, as it takes more time to be done through.