Fillet two poulardes and divide the fillets as in the last; when three
parts cooked have ready the following puree: peel and cut in thin slices
a very fresh cucumber, which put in a stewpan, with a spoonful of
chopped eschalots and three pats of butter, pass gently over a slow fire
twenty minutes, keeping them stirred, then add half a tablespoonful of
flour and a pint of white sauce (No. 7); season with a little sugar and
salt, rub it through a tammie, previously boiling five minutes, put it
into another stewpan, with two yolks of eggs, stir quickly over the fire
till the yolk sets, then dip in the fillets and proceed as in the last,
dress the same and serve with a puree of cucumbers (No. 105), in which
you have put three spoonfuls of cream. These entrées should be served
immediately or they become soft.
Poulardes and capons may also be served in escalopes or blanquettes, as
directed for the turkey (Nos. 788 and 789), especially any fillets that
may be left neither larded or fried.