[1471—POULARDE A L’ESTRAGON]
Poach the pullet, and add to the ordinary garnish a bunch consisting of five or six sprigs of tarragon.
Dish, and decorate the pullet’s breast with a nice spray of [blanched] tarragon leaves.
Reduce and strain the pullet’s cooking-liquor, and serve it separately.
[1472—POULARDE A LA FAVORITE]
Stuff the pullet with one-half lb. of rice, prepared after recipe No. [2256].
Poach it; dish it, and coat with a suprême sauce.
Surround with a garnish of cocks’ combs and kidneys, and slices of truffle.
[1473—POULARDE A LA FERMIÈRE]
Prepare the pullet as for No. [1470]; but, instead of lining the cocotte with slices of ham, cut the latter into dice and add these to the garnish, together with four oz. of peas and four oz. of French beans, cut into small lozenges.