[Poële] the pullet. Dish it, and coat it with its [poëling]-liquor, combined with [tomatéd] half-glaze sauce. On either side of it set some capsicums, stuffed with rice, and some roundels of egg-plant, seasoned, dredged and tossed in butter; alternating the two products.
[1449—POULARDE A L’ANGLAISE]
Poach the pullet, and coat it with a Béchamel sauce flavoured with chicken-essence.
Dish it and surround it with slices of salted tongue, laid tile-fashion on either side; and heaps of carrots and turnips (cut to the shape of balls) and peas and celery, at either end. All these vegetables should be cooked [à l’anglaise]; i.e., either in boiling water or in steam.
[1450—POULARDE A L’AURORE]
Poach the pullet without colouration; dish it, and coat it with an “Aurore Sauce” (No. [60]). Surround it with medium-sized, decorated quenelles; and trimmed oval slices of salted tongue, arranged according to fancy.
[1451—POULARDE A LA BEAUFORT]
Stuff the pullet with a fine foie-gras, stiffened in the oven for twenty minutes with a little Madeira, and cooled.
Fill up the pullet with a little, fine sausage-meat; stud it with truffles, and braise it in short moistening.
Dish it on a low cushion, and surround it with braised, lambs’ tongues, alternated with artichoke-bottoms, garnished with a rosette of Soubise purée. As an adjunct, use the braising-liquor, cleared of all grease.