N.B.—This dish was invented at the Grand Hotel at Monte Carlo, as a means of offering to those who could not wait for the preparation of truffled pullets a substitute of a somewhat similar nature to the latter.
[1479—POULARDE AU GROS SEL]
Poach the pullet, and add to it ten small olive-shaped carrots and ten small onions.
Dish, and surround the bird with the carrots and the onions, arranged in small heaps.
Serve, separately, a sauceboat containing the pullet’s cooking-liquor, and a cellar
of kitchen salt.
[1480—POULARDE A LA GRECQUE]
Stuff the pullet with rice, prepared after recipe No. [2253], and [poële] it.
Dish it, and coat it with very strong reduced chicken stock, thickened by means of arrowroot.