To simplify the above they may be cooked as described, and dressed plain on the dish with the sauce over.
No. 800. Cuisses de Poulardes au Soleil.
Bone the legs of two poulardes, leaving as much skin on as possible, season them with a little pepper and salt inside, then have ready a quarter of a pound of forcemeat (No. 120), chop two ounces of lean cooked ham, mix it with the forcemeat, stuff the legs with it, sew them up with a piece of packthread, then hold them a quarter of a minute over a charcoal fire to make the skin firm, have some bacon cut very fine, and with it lard a circle very neatly (forming rays), upon the top of each, braise them as directed (No. 793), have also ready a pyramid of forcemeat as in the last, when the legs are done prick a hole in the centre of the larded circle, in which place a piece of truffle to resemble a clove but six times the size of one, prepare four little silver atelettes or skewers with a dressed cockscomb upon each, dish the legs precisely as in the last, and serve with a purée of mushrooms (No. 54) round. This may also be simplified by serving the legs plain in the dish with the puree under.
No. 801. Cuisses de Poulardes à l’Ecaillère.
Bone and season four legs as above, have ready a quarter of a pound of forcemeat (No. 120), with which mix ten well blanched oysters cut in quarters, and the yolk of an egg, stuff the legs, sew them with packthread, and braise them as before; prepare also a pyramid of forcemeat as before, have four little atelettes and place a craw-fish (No. 380) upon each, dress the legs with the atelettes as before, and have ready the following sauce: put a pint of white sauce (No. 7) in a stewpan, with six spoonfuls of oyster liquor; reduce it to a proper thickness, add half a gill of cream, mix well, and pass it through a tammie into another stewpan, into which put two dozen blanched oysters, season with a little cayenne pepper; warm altogether, sauce over and serve.
No. 802. Cuisses de Poulardes farcis aux petits légumes.
Bone and season four legs as before, stuff them with a quarter of a pound of forcemeat (No. 120), and braise them as before, make a pyramid of mashed potatoes in the centre of your dish and dress a leg on each side; you have previously turned twenty young carrots and twenty young turnips in the shape of small pears, and stewed with sufficient stock to cover them, in which you put half a teaspoonful of sugar; when tender dry them on a cloth, and stick them alternately in the potatoes above and around the legs very tastefully; then put a pint of brown sauce (No. 1) with the stock you stewed your vegetables in, add a bunch of parsley and half a bay-leaf, with six spoonfuls of consommé; reduce till it adheres to the back of the spoon, take out the parsley and bay-leaf, add a pat of butter, sauce over and serve.
No. 803. Cuisses de Poulardes en fricassée à l’hôtelière.
Bone, stuff, and braise as before four legs of poulardes, make a pyramid of mashed potatoes in the centre of your dish, draw out the packthread, drain the legs on a cloth, dress them round, place a fine craw-fish on the top, and have ready the following sauce: peel fifty small button onions and put them in a stewpan, with a pint of white sauce and half a pint of white stock, add a small bunch of parsley and half a bay-leaf; let simmer till the onions are tender, keeping it skimmed, then take out the parsley and bay-leaf, and with a colander spoon take out all the onions, which deposit in another stewpan, reduce the sauce till it adheres to the back of the spoon, season with a little salt, sugar, and lemon-juice, and finish with a liaison of one yolk of egg mixed with two tablespoonfuls of cream, pass it through a tammie over the onions, warm altogether without letting it boil, sauce over and serve.