Just before dishing up, sprinkle them with grated Parmesan, and glaze them quickly at the salamander.
Dish the pullet on a very low cushion of fried bread; surround it with the glazed roundels of polenta; pour a little of the fowl’s cooking-liquor, thickened, over the dish, and send what remains of it in a sauceboat.
Serve at the same time a vegetable-dish of white Piedmont truffles, slightly heated in a little butter and some consommé.
[1492—POULARDE A LA MÉNAGÈRE]
Poach the pullet in some rather gelatinous white stock. Slice six carrots, six new potatoes, six new onions; put the whole into a saucepan, and cook gently in the fowl’s poaching-liquor, with the lid of the saucepan off. When the vegetables [487] ]are cooked, and the liquor is sufficiently reduced, set the pullet in a special oval cocotte, and cover it with the prepared vegetables and their cooking-liquor.
[1493—POULARDE MIREILLE]
[Poële] the pullet.
Dish it; surround it with small timbales of rice with saffron, alternated with tartlet crusts, garnished with [concassed] tomatoes cooked in butter, and set a fine, stoned olive on each tartlet.
Serve a tomato sauce separately.