[1452—POULARDE BOUILLIE A L’ANGLAISE]
Cook the pullet in light, white stock with one lb. of breast of bacon and a garnish of vegetables as for pot-au-feu. Dish, and surround with the bacon, cut into slices.
Serve, separately, an English parsley sauce, and a sauceboat of the pullet’s cooking-liquor.
[1453—POULARDE AUX CÉLERIS]
[Poële] the pullet, and baste it towards the close of the operation with strong veal stock.
Prepare a garnish of braised celery.
[478]
]Dish the pullet; surround it with the braised celery, and cover the latter with the [poëling]-liquor.
[1454—POULARDE AUX CHAMPIGNONS A BRUN]
[Poële] the pullet, and swill the saucepan with mushroom essence. Add this swilling-liquor (reduced) to one-quarter pint of half-glaze with Madeira.
Dish the pullet, and surround it with twenty grooved and cooked mushroom-heads. Serve separately the reduced half-glaze, to which add two oz. of fresh butter.