Chicken A La Savoy Poularde A La Savoy

Pick, cleanse and singe a nice fat white poularde, and truss it for braising; lard the breast with fat bacon, and place the bird in a well-buttered stewpan and braise with vegetables, etc, as for 'Chicken with Nouilles'; cover the bird with a well-buttered paper, place the lid on the pan and fry for about twenty-five minutes, then add half a pint of champagne and the same of sherry, boil up and cook in a quick oven for about fifty minutes, occasionally basting the poularde over the paper and adding more of the wine as that in the pan reduces; then take up the bird and brush it over with warm glaze; strain off the liquor and add to it one ounce of glaze, the contents of a tin or large bottle of truffles, the juice of two lemons, a pinch of castor sugar, a dust of cayenne and a pint of reduced Espagnol sauce (vol. i.); boil this up, then put the fowl in the pan, keep the gravy skimmed and let the contents boil for about fifteen minutes, then take up the bird, remove the strings, pour the sauce all over it, and garnish with large slices of goose liver (foie gras naturel) and hatelet skewers. The poularde can be boned if liked and filled with truffles and whole liver before braising. The preserved liver only requires to be heated before using, and this is done by placing the tin containing it in the bain-marie after it has been opened. Fresh truffles would be best if in season.

Braised Chicken And Nouilles Poula/rde Braisee Aux Nouilles

Have the poularde trussed for braising, then lard it with lardons of fat bacon, trim the lardons evenly, and put the poularde into a stewpan to braise (vol. i. page 180); then add a quarter of a pint of good stock, and put the pan on the side of the stove or in the oven and cook gently for one hour, during which time add more stock frequently. Then take up the fowl from the pan, brush it over with a little warm glaze, and put it in the oven to crisp and brown; then strain the fat from the gravy and pour round the dish on which the chicken is to be served; dish up on a pile of Nouilles (vol. i. page 40), pour some Cheese puree over (see recipe), then crisp quickly with the red-hot salamander and serve for dinner or luncheon. Pheasants and other birds are excellent prepared in a similar way. The vegetables from the braise can be used up in the stock-pot.

Chicken Farced With Ox Tongue Poulcurde Farcie Au Langue De Boeuf

Take a picked, singed and cleansed poularde, and split it down the back; remove all the bone from it, leaving the feet on; season it inside with white pepper and salt, and then spread over this a layer of farce (see ' Chicken a la Viennoise') about two inches thick; smooth this over with a wet palette-knife, then place a cooked ox tongue (that has been skinned and trimmed) on the farce, and close up the poularde into its natural form; sew it up with a needle and cotton, then trass it as for braising. Rub it well over with lemon juice, put it into a well-buttered cloth, and place it into a stewpan with boiling light stock or boiling water, to which has been added a good plateful of cleansed vegetables, such as carrots, onions, leeks, celery, turnips, and herbs (basil, thyme, marjoram, bayleaf, and parsley), a teaspoonful of peppercorns, a blade or two of mace, and four or five cloves; watch the stock reboil, then draw the pan to the side of the stove, put the cover on, and let the contents simmer gently for about one and a half hours, then put it aside and let it remain till cold. Remove the cloth and strings from the poularde and mask over with white Chaudfroid sauce (vol. i.), then mask it over with liquid aspic jelly, using these mixtures when just thickening; dish up the poularde, garnish round with little cut blocks of aspic and any nicely-cooked vegetables, such as macedoine, which has been mixed with a little salad oil and tarragon vinegar, and serve for a ball supper or cold collation. The stock in which the poularde was cooked may be used for a thick white soup, or it may be clarified for clear soup if liked.