Poularde A La Tartare, Fowls, Tartary Fashion

TheSE are done in the same manner as Chickens under the same appellation, pag. 211. except that a Fowl may be cut into quarters instead of halves; marinate with the same preparation, making due al-lowance for time and quantities.-Proper attention is the best guide to all references from one Dish to ano-ther, which I do for brevity's sake.

Poularde Au Point De Jour. Fowls like the Dawn of Day (from the various Colours.)

Make a well-seasoned Ragout of Truffles, Mush-, rooms, Crawfish Tails, and fat Livers cut in pieces; let it cool: Cut the Breast-bone out of a good large Fowl, stuff it with the Ragout, few it up close, and put it into a small Brazing-pan, upon slices of Fillet of Veal; cover it over with slices of Lard, a slice of Ham, whole Pepper, Salt, a faggot of sweet Herbs, four whole Truffles, and two Sweet-breads cut into halves; soak this about a quarter of an hour, put to it a glass of Wine, and a little Broth, and finish it on a slow fire: Make also half a dozen small Veal Fricandeaux, and glaze them as usual; form a Gratin upon ashes in the Dish you intend for table, with chopped Livers, scraped Lard, chopped Parsley, Shal-lots, and two Yolks of Eggs; put a little Cullis to it, wipe the Fat off the Fowl, lay it upon the Gratin, and the Sweet-breads, Truffles and Fricandeaux intermixed; you may also mix Craw-fish therein; skim and sift the Braze, add a little Cullis, and a Lemon Squeeze; pour it over the Fowl and Sweet-breads, but not upon the Fricandeaux which are glazed.

Poularde Aux Trufes. A Fowl With Truffles

Truss a Fowl for roasting, farce it with its Liver chopped, and Truffles, Pepper and Salt, mixed with a piece of Butter, and a little scraped Lard; wrap it in slices of Lard, and then in Paper; cut a few Truffles into round large slices, being first peeled; simmer them with a bit of Butter, a faggot of sweet Herbs, half a clove of Garlick, half a Laurel-leaf, one Clove, and two Leaves of Basil; throw in half a glass of white Wine, a little Broth and Cullis, Pepper and Salt; reduce it to a good Consistence, skim it well, and add a Lemon Squeeze when ready to serve.

Fricandeau D'une Poularde - Fricandeau Of A Whole Fowl

Cut a Fowl in two, and bone it thoroughly; make a Silicon, viz. (raw Forced-meat) of a Sweetbread Cut into large dice, a few fat Livers, Truffles or Mushrooms, or both, chopped Parsley, Shallots, and scraped Lard, mixed with three Yolks of Eggs, Pepper and Salt: Fill the Fowl with this Farce, few fit up, and give it a fry in Butter for a moment; then lard it like a Fricandeau, braze it in Broth, with a few slices of Veal and Lard: When done, sift and skim the Sauce, reduce it to a Caramel, and glaze the Fowl with it: Serve with what Sauce you please.

Poularde Etuvee. Stewed Fowl

Truss a Fowl for boiling, and put it into a Stew-pan with melted Lard, two spoonfuls of Oil, chopped Parsley, Shallots and Mushrooms; keep it on a slow fire in this for about a quarter of an hour, turning it often; then put it into another Stew-pan, prepared with slices of Ham and Veal, Pepper and Salt; cover it with all the first Seasoning, thin slices of Lard, and white Paper, and soak it about a quar-ter of an hour; add a glass of white Wine, and finish the brazing on a slow fire: sift and skim the Braze, add a, little Cullis, and a Lemon Squeeze, and serve upon the Fowl, being well drained of Fat.

A Fowl cut in Fillets may be brazed and finished in the same manner, or in Fricassee: A Fowl that has been roasted will do equally well for this last Dish; but then it must be finished without boiling. - It is called Filets de Poulardes a l'Angloise.