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.