, an Allemande sauce, combined with a [brunoise] of vegetables: carrots, onions, leeks, and celery, and a large part of the reduced pullet’s poaching-liquor.
Serve a garnish of French beans with cream, separately.
[1469—POULARDE ÉDOUARD VII]
Stuff the pullet with rice, prepared after recipe No. [2256], and poach it without colouration. Dish it, and coat it with a [482] ]curry sauce, combined with two oz. of red capsicums in dice, per pint of sauce.
Serve a garnish of cucumbers with cream, separately.
N.B.—This dish was originated at the Carlton Hotel on the occasion of His Majesty King Edward VII.’s Coronation.
[1470—POULARDE EN ESTOUFFADE]
Half-[poële] the pullet in a saucepan.
Line the bottom and sides of an oval cocotte with thin slices of ham. Put the half-[poëled] pullet into this cocotte, together with one lb. of carrots, onions, and celery, all three sliced, fried in butter and moderately seasoned with salt and pepper.
Swill the saucepan with one-third pint of strong veal stock; reduce to half; put this reduced stock into the cocotte; cover the latter; seal down the lid with a thread of paste, and complete the cooking of the pullet in a somewhat hot oven for three-quarters of an hour.