[1700—POULARDE A LA SAINT-CYR]
[Poële] the pullet in white wine, and leave it to cool in its cooking-liquor. This done, raise the fillets; cut them into regular slices; coat them with white chaud-froid sauce and decorate.
Meanwhile, [sauté] fifteen larks in a [mirepoix]; remove the fillets of six of them; glaze them with brown, chaud-froid sauce, and decorate them with bits of hard-boiled white of egg.
With the remainder of the larks and five oz. of foie gras, prepare a [mousse], and use the latter for reconstructing the pullet as explained in the preceding recipes. When the [mousse] has set properly, coat it with brown, chaud-froid sauce. Arrange the chicken fillets, coated with white, chaud-froid sauce, on either side of the [mousse]; in the middle put the larks’ fillets, coated with brown, chaud-froid sauce, and let them slightly overlap one another.
Set the pullet in a deep, square dish; surround it with melted, chicken jelly; let the latter set, and serve the dish incrusted in a block of ice.
[1701—POULARDE EN TERRINE A LA GELÉE[!-- TN: acute invisible --]
Bone the pullet all but the legs, and stuff it with a forcemeat consisting of: three and one-half oz. of veal; three and one-half oz. of fresh pork fat; three and one-half oz. of [gratin] forcemeat, prepared from fowls’ livers; two tablespoonfuls of brandy; two tablespoonfuls of truffle essence, and the yolk of an egg.
In the midst of the stuffing, set half of a raw foie gras and one raw, quartered truffle on each side. Reconstruct the pullet; truss it as for an entrée; cover it with slices of bacon, and [poële] in Madeira for one and one-half hours.
Leave to half-cool in the cooking-liquor; withdraw the pullet; remove the slices of bacon, and put it in a terrine just large enough to hold it.
[537]
]Add a little chicken jelly to the bird’s cooking-liquor, which should not have been cleared of grease, but merely strained through a napkin; and pour this sauce over the pullet.