[1528—POULARDE VICHY]
Stuff the pullet with ordinary pilaff rice, and braise it white. Dish it, coat it with a suprême sauce, combined with the reduced braising-liquor, and surround with small tartlet crusts, garnished with carrots à la Vichy.
[1529—POULARDE VICTORIA]
Stuff the pullet with truffles and foie gras, and three-parts [poële] it, exactly as directed under “Poularde Souvaroff.”
Put it into a cocotte with one lb. of potatoes, cut into large dice and tossed in butter, and complete its cooking and that of the potatoes in the oven.
[1530—POULARDE WASHINGTON]
Stuff the pullet with ten oz. of green maize, three-parts cooked, and combined with one chopped onion cooked in butter and three oz. of good sausage-meat, fried in butter for one moment with the onion. Braise the pullet, and glaze it at the last minute.
Serve separately and at the same time a timbale of maize with cream.
[1531—CHAPON FIN AUX PERLES DU PÉRIGORD]
Stuff the capon with fine truffles, and envelop it in very thin slices of cushion of veal. Braise it with best liqueur-brandy.