The term "poaching" is applied to the cooking of various articles by means of a liquid that is always kept just below the boiling point. The cooking is carried out by quite diverse procedures, but no matter what the particular differences in manipulation may be, this one thing of cooking below the boiling point always remains the same. An article that is cooked by poaching is cooked delicately, and the liquid surrounding it is always kept just on the point of boiling, but never boils. Eggs and quenelles are poached by immersion in salted water. Mousselines, timbales and similar preparations are poached in molds surrounded with water; fillets of chicken and fish are poached in a few spoonfuls of concentrated broth, and whole birds are poached in just enough broth to completely cover them.