Poulard: En Chipoulate

A Tureen, or Fowl Matlot, Cut a Fowl into four, and braze it with slices of Veal, pieces of Pickled Pork, a dozen of small Onions scalded, whole Pepper, a Faggot, two Cloves, half a Laurel-leaf, Thyme, and a little Basil; soak it about a quarter of an hour, then add a few thick short Sausages; cover it over with slices of Lard, put in some good Broth, and finish it on a slow fire; sift and skim the bottom of the Braze, add a bit of Butter rolled in Flour, and reduce it to a good consistence; intermix the Fowl, Pork, Sausages, and Onions properly on the Dish, and serve the Sauce upon all, with a good Lemon Squeeze.

Cuisses De Poularde Aux Trufes, On Aux Champignons - Legs Of- Fowl And Truffles, Or Mushrooms

The Legs are brazed as for any other Dish, and served with a Ragout of Truffles, or Mushrooms; the Dish will bear the name of the Ragout with which it is served.

Cuisses De Poularde Au Prince - Legs Of Fowl The Prince's Fashion

Soak a few Anchovies and bits of fresh Ham out as for larding, and when you think they have, loft their Salt, drain them; lard as many Legs of Fowl as will make a good Dish, marinate them some time, with a glass of white Wine, a Lemon cut into slices, Pepper and Salt; make a Stuffing with Butter, chopped Parsley, Shallots and Capers; put each Leg into a bit of Puff-paste, together with the Marinate mixed with the Stuffing; bake them in a slow oven, and when done, take off the Paste, and serve with a Sauce au Celadon, which you will find in the Sauce Articles.

Cuisses De Poulardes A La Gendarme - Legs Of Fowls Military Fashion

Marinate the Legs with Oil, chopped Parsley, Shallots, Mushrooms, Pepper and Salt; sprinkle Bread Crumbs over them, and broil on a slow fire of a good Colour: Scald a little Chervil, Taragon, Burnet, Parsley, half a clove of Garlick, and two Shallots; drain them, and pound them with an Anchovy and a few Capers; mix a little Oil and Vinegar therein, with Mustard and Cullis, Pepper and Salt: Serve the Sauce under the Legs, or in a Boat.

Poires De Poulardes Avx Trufes - Legs Of Fowls In The Form Of Pears

Bone three or four Legs of Fowls, all to the Stumps, and stuff each round like a Pear, with a Farce made of fat Livers, scalded Sweet-breads, Truffles, Mushrooms, scraped Lard, Parsley, Shallots, Pepper, Salt, and two Yolks of Eggs; few them up, and braze them with slices of Lard, half a glass of white Wine, whole Pepper and Salt: When done, serve a Ragout of Truffles with them, or any other, as most: convenient. It will take the name of the Ragout with which it is served.

Cuisses De Poulardes En Gelee - Legs Of Fowls Done In Jelly

They are larded with Ham and Lard intermixed, brazed, and the Jelly finished as usual. Legs au Consommee, are brazed with Veal and Ham, Sufficient to make a strong rich Sauce, with bits of Roots ot all sorts, proper spices, and a few Taragon Leaves: When, the Legs are done, sift and skim the Sauce, add a middling quantity of scalded chopped Parsley, and a Lemon Squeeze.