[1497—POULARDE A LA NANTUA]
Poach the pullet.
Dish it; coat it with a suprême sauce, finished with crayfish butter, and surround it with small heaps of quenelles with crayfish butter, crayfishes’ tails, and slices of truffle.
[1498[!-- TN: original reads "498"--]—POULARDE A L’ORIENTALE]
Stuff the pullet with one lb. of pilaff rice with saffron, and poach it.
Remove its [suprêmes]; suppress the breast-bones by means of scissors, without touching the rice, and coat the latter with [488] ]Béchamel sauce coloured with tomato sauce and flavoured with saffron.
Dish; reconstruct the sliced [suprêmes] on the rice, and set between each slice another of chow-chow stewed in butter. Cover the pullet with the same sauce as that indicated above, and surround it with quarters of chow-chow cooked in butter, or serve this garnish separately.
[1499—POULARDE AUX ŒUFS D’OR]
[Poële] the pullet without letting it acquire overmuch colour.
Strain the [poëling]-liquor; clear it of all grease; add thereto a little tomato purée, and thicken it with arrowroot. Finish with three oz. of butter, the juice of half a lemon, and a little cayenne.