Procure a small nice turkey, truss it as for boiling, and roast it in vegetables as usual, keeping it quite white, place it upon your dish with a border of mashed potatoes round, upon which dress twenty-five quenelles (No. 120), and twelve slices of tongue (cut in the same shape as the quenelles), have ready boiled very green some French beans cut in diamond shapes, which sprinkle over the breast of the turkey, and sauce over with a purée de concombres (No. 105).
No. 514. Poularde à l’Ambassadrice.
Procure a nice white poularde, cut it open down the back, and bone it without breaking the skin, make two pounds of forcemeat (No. 120), with which mix six large French truffles cut in slices, spread the forcemeat half an inch in thickness upon the inside of the poularde, then have ready boiled and nicely trimmed a small ox tongue, cover it with the forcemeat, fold a slice of fat bacon round, and put it in the middle of the poularde, which roll up and sew from end to end, fold the poularde in slices of fat bacon, and tie it up in a cloth, have ready prepared some vegetables of all kinds cut in slices, put them in a convenient-sized stewpan, lay the poularde upon them, the breast downwards, but first moisten the vegetables with a little salad oil, add half a pint of Madeira wine, and sufficient white broth to cover the poularde, set on a sharp fire to boil, skim, and let it simmer for three hours, prepare the following garniture: braise two spring chickens (trussed as for boiling) three quarters of an hour in the braise with the poularde, have ready prepared a croustade as represented in the design, upon which place a larded sweetbread nicely cooked and glazed, place a fine cockscomb and a large truffle upon a silver attelet, and run it through the sweetbread, sticking it upright in the croustade, then take the poularde out of the cloth, take off the bacon, pull out the string it was sewed up with, dry it with a cloth, and place it upon your dish with the garniture arranged tastefully around it; have ready the following sauce: chop half a pottle of fresh mushrooms very fine, put them into a stewpan, with one ounce of butter and the juice of half a lemon, boil over a sharp fire five minutes, add two quarts of white sauce (No. 7), with one of the braise, let boil, keeping it stirred, until it adheres to the back of the spoon, rub it through a tammie into a clean stewpan, adding a few spoonfuls of white broth if too thick, season with a teaspoonful of sugar and a little salt, cut a few very black truffles in slices, and chop a couple very fine, place them on a plate in the hot closet ten minutes; put your sauce again on the fire, and when boiling add a gill of whipped cream, pour the sauce over the poularde and chickens, lay the slices of truffles here and there upon them, and sprinkle the chopped truffles lightly over, the blackness of the truffles contrasting with the whiteness of the sauce has a pleasing effect; serve directly you have poured the sauce and sprinkled the truffles over. The bones being taken out of the poularde they must be carved crosswise, thus carving through tongue and all.
No. 515. Poulardes en Diadème.
Make a croustade representing a diadem, stick three silver attelets upon it, on which you have stuck a crawfish, a large truffle, and a large quenelle, roast two poulardes quite white in vegetables, and have an ox tongue nicely boiled and trimmed, place them on the dish with their tails to the croustade and the tongue between; upon the root of the tongue and at the end of each poularde place a nice larded sweetbread well cooked and glazed (or a fine head of cauliflower nicely boiled), make a border of mashed potatoes round, upon which dress alternately truffles and fine cockscombs, previously dressed (No. 128); have ready the following sauce: peel four middling-sized cucumbers, mince and put them into a stewpan with an ounce of butter, a quarter of a pound of lean ham, two chopped eschalots, and a little powdered sugar, pass the whole over a slow fire, and stew them gently half an hour, or till quite tender, then mix in half an ounce of flour, add two quarts of white sauce (No. 7), which moisten with a pint of white broth, let boil till it adheres to the spoon, stirring the whole time, rub through a tammie and put it into a clean stewpan, place over the fire, and when boiling add a gill of cream and two pats of butter; season with the juice of a lemon, a little salt and sugar if required; pour the sauce over the poulardes and cockscombs, glaze the tongue, truffles, and sweetbreads and serve immediately; do not pour the sauce over until quite ready to serve.
No. 516. Poulardes à la Vicomtesse.
Make a croustade as represented in the plate (fig. 5), roast two poulardes in vegetables as in the last; place the croustade in the middle of the dish, and upon each gradation of it stick an attelet, upon which you have placed two plover’s eggs warmed in stock; place the poulardes on the dish breast to breast, and at the tail of each lay three larded lambs’ sweetbreads (No. 671), make a border of mashed potatoes round, upon which dress slices of cooked ham warmed in stock, and cut in the shape of fillets of fowls; have ready prepared the following sauce: cut into thin slices a little carrot, turnip, onion, and celery, put them into a stewpan, with an ounce of butter, three cloves, half a blade of mace, a bay-leaf, a sprig of thyme and parsley, pass them over a brisk fire until lightly browned, add four tablespoonfuls of tarragon vinegar, and one ditto of common vinegar, let boil, add two quarts of brown sauce (No. 1), and one of consommé, boil it twenty minutes, keeping it stirred, pass it through a tammie into a clean stewpan, add half a pint of tomata sauce (No. 37), and two tablespoonfuls of red currant jelly; boil altogether till it adheres to the spoon, season with a little salt and pepper if required, sauce over the poulardes; glaze the pieces of ham and serve immediately.
No. 517. Poulardes à la Jeanne d’Arc.
Roast the poulardes in vegetables as before, and dress them with croustade, garniture, and sauce as described in fillet of beef à la Jeanne d’Arc (No. 418).