No. 590. Petits Poussins à l’Ecarlate.
Roast two spring chickens in vegetables as directed in the Removes; you have previously boiled an ox tongue, which cut in halves lengthwise, trim each piece to imitate two small tongues, fix them on mashed potatoes on your dish, the points in the centre and the thick parts at the ends, then dress the chickens tail to tail to form with the tongues a cross; have ready boiled five small heads of cauliflower, place one of them in the centre upon the tails of the chickens, and one between the chickens and tongue in each space; have ready the following sauce: put three pints of white sauce in a stewpan, with a pint of white stock, boil till rather thick, season with a little sugar and salt, finish with a liaison of two yolks of eggs, mixed with a gill of cream, sauce over the chickens and cauliflowers, glaze the tongue and serve.
No. 591. Petits Poussins à la Palestine.
Roast two spring chickens in vegetables as before, prepare forty Jerusalem artichokes and dress in a border round the dish, as directed for noix de veau à la Palestine (No. 567), dress the chickens in the centre, and sauce the same as in the last article.
No. 592. Petits Poussins à la Vénitienne.
Truss, lard, and braise two chickens as before, dress them on a dish, and have ready the following sauce: put two tablespoonfuls of chopped eschalots in a stewpan, with one of salad oil, pass them a few minutes over the fire, then add two glasses of sherry, reduce to half, add a pint and a half of white sauce (No. 7), and half a pint of white stock, reduce it till it comes to a proper consistency, add one tablespoonful of chopped mushrooms, one of chopped truffles, and one of chopped parsley; season with a little sugar and salt, throw in twelve fine cockscombs ready dressed, squeeze a little lemon-juice in, and finish with half a gill of cream, sauce over and serve.
No. 593. Petits Poussins à la Prince Albert.
Truss and braise two chickens as above, then have eight lambs’ sweetbreads, and eight plovers’ eggs, as directed for noix de veau à la Prince Albert (No. 570), make a border as there described, and dress the chickens in the centre; have ready the following sauce: put a quart of good veal stock in a stewpan, with the trimmings and bones of a cooked fowl, reduce it to half, pass it through a sieve into another stewpan, skim it, then add a pint of tomata sauce (No. 37), half a pint of white sauce, and half a teaspoonful of sugar; boil altogether ten minutes, finish with two pats of butter, and when melted pour it over the chickens; glaze the sweetbreads and serve.
No. 594. Petits Poussins au jus d’estragon.
Braise two chickens as directed for à la Moscovite (No. 589), but they will not require larding, and completely cover them with stock; when done pass the stock through a tammie into another stewpan, place it on the fire, skim off all the fat, and clarify it as directed (No. 134), place it again on the fire and reduce it to a very thin glaze, add two tablespoonfuls of vinegar, and half a one of sugar, throw in twenty leaves of tarragon, boil altogether two minutes, dress the chickens on a dish, sauce over and serve.