Stuffed Poularde Recipe
After trussing the bird rub it with lemon so it will keep of good color;
now cover the breast with thin slices of bacon (these can be tied on).
The poularde is put into a deep, thick saucepan and cooked with butter
and aromatics in the oven. When it is nearly done it is moistened with
poultry stock. If this stock reduces too fast, then it must be renewed.
It is finally added to the sauce.
These fowls may be stuffed with a pilaff of rice. This is prepared as
follows: Half an onion is chopped and fried in two ounces of butter.
Before it acquires color half a pound of Carolina rice is added. This is
stirred over the fire until the rice has partly taken up the butter;
then it is moistened with consomme (one quart); and covered and cooked
in a moderate oven for fifteen minutes. It is now combined with a little
cream, a quarter a pound of dice of goose liver and some dice of
truffles.
The rice should not be entirely cooked by the time it is stuffed into
the bird; the cooking is completed inside the bird. The cream is added
to provide moisture for the rice to take up.
Instead of cream one may use consomme, and the truffles and fat liver
may be left out, if too expensive.
The bird is served with a suitable sauce.
The best sauce for this purpose is Sauce Supreme, and is prepared as
follows: Put two pints of clear poultry stock and some mushroom-liquor
into a saute-pan. Reduce two-thirds.
While this is going on prepare some poultry veloute by bringing some
butter in a pan to bubble, and adding some flour. This is brought to a
boil while stirring constantly. The flour must not be allowed to color.
Now, gradually, add some poultry-stock, stirring all the while with a
whisk. Salt, pepper and nutmeg are added. This is simmered on the side
of the fire, and then strained.
Now add one pint of this veloute to the supreme sauce; reduce the whole
on an open fire, while constantly stirring. Gradually add half a pint of
good cream and finish with a little butter.
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