1468—Poularde à l’Écossaise

Stuff the pullet with pearl barley cooked in white consommé, well drained, and combined, per lb., with an equal quantity of fine sausage-meat (to which has been added a chopped onion, cooked in butter), and two tablespoonfuls of cream.

Poach the pullet in the usual way; dish it and coat it with Écossaise sauce, i.e., an Allemande sauce, combined with a brunoise of vegetables: carrots, onions, leeks, and celery, and a large part of the reduced pullet’s poaching-liquor.

Serve a garnish of French beans with cream, separately.