Thus, for a “Poularde à la Derby,” after having stuffed the pullet with rice, suppressed the bones of the breast, and removed the [suprêmes]; all that is necessary is to properly shape the rice, and to dish the fowl on a cushion.
This done, prepare as many [croûtons] and slices of foie-gras, [sautéd] in butter, as there are diners, and arrange them round the pullet—the slices of foie-gras lying on the [croûtons]. Now, quickly cut the [suprêmes] into slices; put one of these on each slice of foie-gras, and on each of the latter put a slice of truffle. Put the pullet, thus prepared, in the oven for a few minutes; let it get very hot, and send it to the table with the sauce separately.
In the dining-room the Maître-d’hôtel quickly serves the garnished [croûtons] on hot plates, beside each [croûton] he puts a tablespoonful of the rice with which the pullet has been stuffed, and, finally, a tablespoonful of sauce.
In less than two minutes after its entrance into the dining-room, the pullet is thus served warm to each person.
Of course, the above measures refer to the fowl that has to be dished whole and presented; but, when this is not required, the rice withdrawn from the cooked bird need only be set in the centre of a deep, square entrée dish (fitted with a cover), [476] ]and surrounded by the sliced [suprêmes], with intercalated slices of foie-gras and truffle. The sauce is also served separately in this case. Cover the dish, so that it may stand and keep hot a few minutes, if necessary, without spoiling.
The legs, which are rarely served at a well-ordered dinner, remain in the kitchen together with the carcass.
I cannot too strongly recommend the system just described, whenever the circumstances allow of its being put into practice. It is the only one that ensures an efficient service, calculated to give entire satisfaction to all concerned.
[1445—POULARDE ALBUFERA]
Stuff the pullet with the rice prescribed under No. [2256], and poach it. Dish it and coat with Albuféra sauce.
Surround with small tartlet crusts, garnished with truffles raised by means of a spoon the size of a pea; quenelles of the same shape; small button mushrooms, and cocks’ kidneys. Cohere this garnish with Albuféra sauce.