[1646—POUSSINS CENDRILLON]
Open the chicks along the back, and brown them in butter.
This done, season them with salt and cayenne, and put them between two layers of pork forcemeat. Wrap them in very soft pig’s caul. Dip them in melted butter; roll them in bread-crumbs, and grill them gently for twenty or twenty-five minutes.
Dish, and serve a Périgueux sauce separately.
[1647—POUSSINS A LA PIÉMONTAISE[!-- TN: acute invisible --]
Stuff each chick with one and one-half oz. of white Piedmont truffles, pounded with an equal weight of very fresh pork fat. Now truss them as for an entrée; string them and fry them in butter over a fierce fire. At the end of ten minutes put them in a cocotte; partly surround and cover them with rizotto à la Piémontaise, and complete the cooking in the oven with lid off.
A few minutes before serving, sprinkle the rizotto with grated Parmesan; glaze; and, at the last minute, sprinkle with nut-brown butter.
[1648—POUSSINS A LA POLONAISE]
Stuff each chick with one and one-half oz. of [gratin] forcemeat, two-thirds oz. of soaked and pressed bread-crumbs, one-third oz. of butter, and a pinch of chopped parsley. Truss as for entrées; string; quickly fry the chicks in butter in a very [522] ]hot oven; put them in a cocotte, and complete their cooking in the oven.
At the last moment sprinkle them with a few drops of lemon juice and nut-brown butter, combined with one oz. of bread-crumbs per four oz. of butter.