Poularde A La Peine - Fowl With Sauce A La Reine

Put half a pint of Cream into a Stew-pan, with a little Coriander-feed, one Laurel and two Basil Leaves, and boil it a moment; pound a handful of sweet Almonds, sift them in a Stamine with the Cream, and add thereto four or five raw Yolks of Eggs, the Breast of a roasted Fowl minced, Marrow, a little Pepper, Salt, and Nutmeg; put the Stew-pan on a slow fire, stirring it continually, until the Marrow is melted: Bone a Fowl, all to the Legs and Wings, and stuff it with the above; few it up very close, put it a moment in boiling Water, then braze it upon slices of Lard, with a little Milk, Salt, Pepper, and One large Onion sliced; cover it over with slices of Lard also, and then with white Paper; braze on a slow fire, and when done, prick it in several places to let the Fat out: Serve with a Cullis a la Reine. (See the Cullis Articles.

Poularde En Saucisse - Fowls In The Form Of A Large Sausage

Cut a Fowl in two, bone it thoroughly, and flatten the Meat with a Roller; put a middling quantity of Forced-meat upon each half, made of Breast of Fowl roasted, Bread Crumbs soaked in Cream, scraped Lard, Udder, Parsley, Shallots, Salt and fine Spices, mixed with three Yolks of Eggs; tie up the pieces in the form of large Sausages, wrap them in slices of Lard, and afterwards in pieces of Linen Cloth or Stamina; braze them in Broth, with a glass of white Wine, a faggot of sweet Herbs, whole Pepper, Salt, sliced Onions and Carrots: When done, untie the Cloths, take off the Lard, squeeze them gently between a Cloth to press out the Fat, and serve with what Sauce you please.

Poularde Frige - A Fowl Fried

Cut a Fowl into quarters; braze it with slices of Lard, Milk, Coriander, Thyme, Laurel, one clove of Garlick, a piece of Butter, Pepper, Salt, Nutmeg, two sliced Onions, and bits of Roots; when done, let it cool in the Braze: Take the fattest part to dip the Fowl in, and strew it with Bread Crumbs; then dip it in Yolks of Eggs, strew it again with Bread Crumbs, and fry it crisp and of a fine brown Colour in fresh Hog's Lard: Serve with fried Parsley round the Dish.

Poularde En Cingarat, Fowl, With Slices Of Ham. See Pigeons Ditto

Stuff a Fowl with a Farce, made of fat Livers, Truffles, Mushrooms, chopped Parsley, Shallots, scraped Lard, Beef Marrow, Pepper and Salt; fry it a moment in a Stew-pan with Butter; cut slices of fried Bread the length of the Fowl, and as many thin slices of Ham as will cover it completely; lay the Fowl upon the Bread, cover it all round with the Ham, tie it wrapped in a sheet of Paper rubbed over with Butter, and roast it; save the Gravy that drips during the roasting, and serve it under the Fowl, with the Ham and Bread slices.

Poularde A La Sainte Menehoult. Fowls, St. Menehoult

TheSE are done in the same manner as all Dishes under the same denomination, being first brazed either whole, in halves, or in quarters; then dipped in good Butter, strewed with Bread Crumbs, and finish-ed upon the gridiron, or in the oven: Serve with what Sauce you think proper.

Poularde aux Ecrevisses, viz. Crawfish, is also done according to all similar directions. - Garnish the Dish with the Tails, and serve with a good Crawfish Cullis.