N.B.—This dish is generally bordered, either with noodle-paste, white English paste, or with a chased silver border.
[1459—POULARDE CHIMAY]
Stuff the pullet with one-half lb. of half-poached noodles, tossed in butter, and combined with a little cream and three oz. of foie-gras cut into large dice.
[Poële] it gently; dish it, and coat it with some of its [poëling]-liquor, thickened.
Distribute over the pullet a copious amount of raw noodles, [sautéd] in clarified butter; and serve the remainder of the thickened [poëling]-liquor separately.
[1460—POULARDE CHIPOLATA]
[Poële] the pullet and put it into a [terrine à pâté] with a garnish consisting of small, glazed onions; [chipolata] sausages, poached in butter; chestnuts cooked in consommé; fried pieces of bacon; and, if desired, some small glazed carrots.
Add the pullet’s cooking-liquor, and simmer for ten minutes before serving.
[1461—POULARDE A LA CHIVRY]
Poach the pullet. Dish it and coat it with Chivry sauce (No. [78]).