Serve the fowl as it stands in the cocotte.
[1521—POULARDE SYLVANA]
Stuff the pullet with one lb. of mushrooms, tossed in brown butter, and half-brown it in the oven.
Meanwhile put one pint of fresh peas into a saucepan, together with ten small new onions, one small lettuce cut [julienne]-fashion, and a faggot consisting of parsley stalks, chervil, and a sprig of mint. Add salt, sugar, two oz. of butter, and mix the whole up together.
Moisten with two small tablespoonfuls of water; cover and half-cook, taking care to toss from time to time during the operation. When the pullet is half-cooked, put it into a cocotte lined with a thin layer of paste, overreaching the edges of the cocotte by about two inches.
Surround it with a garnish of peas; cover it with a slice of bacon, and close the cocotte with its cover. Draw the overlapping paste over the latter; seal it down with some white of egg, that it may be hermetically closed, and set in the oven for about forty-five minutes.
Serve the preparation as it stands in the cocotte. A sauceboat of good chicken gravy may be served separately.
[494]
][1522—POULARDE TALLEYRAND]
[Poële] the pullet; raise the [suprêmes], and cut these into large dice. Mix them with an equal quantity of macaroni, cut short, and thickened with cream sauce combined with Parmesan, and add enough foie gras and truffles, cut into large dice, to equal half the weight of the [suprêmes].
Suppress the breast-bones; fill the fowl with the above preparation, and cover the latter with a layer of [mousseline] forcemeat, reconstructing the bird naturally in so doing. Deck the surface with a crown of truffle slices; cover with buttered paper, and set in the oven (1) to poach the forcemeat, (2) to thoroughly heat the preparation beneath.