Croquettes, rissolettes, and boudins are made with the remains of turkey, in the same manner as described for fowls (No. 840).
No. 792. Filets de Poulardes à l’Ambassadrice.
Poulardes being smaller than capons, are better adapted for entrées, but both are dressed in the same manner.
Have previously roasted in vegetables and quite white two small poulardes; when cold, with a sharp knife cut out the fillets, which again cut into two equal slices, beat them slightly with the blade of a strong knife, then have ready half a pound of delicate forcemeat of fowl (No. 122), with which put a couple of finely chopped truffles, cover each piece of fillet the eighth of an inch thick, and all over, then have chopped finely two more truffles, the same quantity of lean ham, mix the same quantity of bread-crumbs with each, egg the fillets over, then dip them into the chopped ham and truffles, four into each, and sauté them in clarified butter very gently, turn them when half done, and when done dress them in crown upon your dish; have ready a thin sauce à la purée de concombres (No. 105), to which when boiling add twelve fine cockscombs (No. 128) and a little cream, sauce in the middle, and serve.
No. 793. Filets de Poularde à la Marie Stuart.
Fillet a poularde by splitting the skin up the breast, and passing your knife down the bone, keeping close to the ribs until you have scooped them out, then lay them flat on a board, and with a thin knife take off the inner skin, leaving the upper one untouched; then cut off the legs, with as much skin as possible attached, bone them, and prepare the following stuffing: scrape half an ounce of fat bacon, and put it in a stewpan, with four cloves, a blade of mace, six peppercorns and a bay-leaf, pass them over the fire five minutes, stirring with a wooden spoon, take out the spice and bay-leaf, add six large truffles cut in thin slices, pass them three minutes over the fire, then add twelve spoonfuls of white sauce (No. 7), boil altogether ten minutes, keeping it stirred, season with a little salt, pepper, sugar, and a little nutmeg; take it off the fire, and stir in the yolk of an egg very quickly; when cold stuff the legs, braise, and give them the form of little ducks; then stuff the fillets with the best slices of truffles under the skin, and put them in a sauté-pan, with half a pound of butter, season with a little pepper, salt, and lemon-juice, sauté them very white over a slow fire, then make a little pyramid of mashed potatoes in the middle of your dish, lay the two fillets almost upright against it, opposite to each other, and the two legs on the other sides, surmount them with a very nice, white, dressed calf’s ear (No. 665) cut as a frill, with a plover’s egg (shelled) placed in the centre, make a good stock with the bones of the poularde (see No. 6), skim off all the fat, and reduce it very nearly to a glaze, then add six spoonfuls of white sauce (No. 7) and half a gill of cream; boil altogether a minute, sauce over, and serve. The entrée will stand best upon a pyramid of mashed potatoes, but a pyramid of forcemeat blanched in stock may be used.
No. 794. Filets de Poulardes à la Talma.
Fillet two poulardes as described in the last, then take off the filet mignon, or small fillet, from the under part of each, lard the large fillet neatly as you would a sweetbread, and braise them as described for the estomac de dinde (No. 786), then have twelve French beans boiled nice and green, cut pieces from them in half circles, beat the small fillets gently, make incisions in them, in which stick the pieces of French beans, sauté them in a sauté-pan, keeping them quite white, then have ready some spinach dressed (No. 106) rather stiff, make a pyramid of it in the centre of the dish, dress the fillets almost perpendicular against it, with the smaller fillets between, the points uppermost, and on the top place a quenelle de volaille (No. 122), in which you have stuck a fine cockscomb, pass the braise in which you dressed the fillets through a sieve, skim off all the fat, and place it in a stewpan, with ten spoonfuls of brown sauce, and reduce it till it adheres to the back of the spoon, add a little sugar, sauce over, glaze your fillets and serve.
No. 795. Filets de Poularde à la Russe.
Prepare a little rice as for a casserole de riz (No. 626), with which form a small pyramid to stand in the centre of your dish, egg over and stand it in the oven to set, then cut a piece off the top, and empty a space large enough to hold a quarter of a pint; at the top of the pyramid there requires a space the size of half-a-crown, after you have emptied it put the top on again, and keep it hot; then fillet two poulardes as above, take off the small fillets, which form into rings by bringing the two ends together, butter a sauté-pan, in which lay the fillets, with the rings, season with a little white pepper, salt, and lemon-juice; place them over the fire, when half done turn them, but keep them quite white, have also previously boiled a Russian tongue, from the thick part cut four pieces the size and shape of the fillets of fowl, but not quite so thick, place the rice in the centre of your dish, and dress the fillet of poulardes and pieces of tongue, (which you have made hot in a little white stock,) alternately round it, put twenty stewed mushrooms in the rice croustade, and have ready the following sauce: put a pint of white sauce (No. 7) in the sauté-pan, with the broth you warmed the tongue in and six spoonfuls of veal stock; boil altogether ten minutes, pass it through a tammie into a stewpan, boil again till it becomes rather thick, then add a little sugar and a gill of cream, sauce over the mushrooms till the croustade is full, then over the fillets, glaze the tongue, place the rings on the top of the pyramid, pour the remainder of the sauce round and serve; the person that carves should be acquainted that the croustade of rice contains mushrooms, that he might carve the croustade and serve with the entree.