POULTRY.
153
the process, as quickly as possible; now put it on a
hot dish, remove any fat, and keep it hot. Pour a
couple of spoonfuls more of stock into the stewpan,
and leave it on the fire for a minute or so, shaking
it gently to detach all the gravy adhering to the
pan, then strain it over the bird and serve very hot.
For this the fowl must be young.
Poulet à la Peau de Goret.—Roast the fowl as
usual, being careful about the basting. When
nearly cooked, run a piece of fat bacon, wrapped in
paper, on a skewer, set light to the paper, which, as
it burns, will melt the bacon fat, and the drip of this
on to the fowls will brown the skin and raise blisters
such as one sees on roast sucking pig. Serve very
hot with a watercress salad, and either tiny sausages
or rolls of fried bacon.
Poulets à la Chivry.—Truss and braise the fowls,
using ham instead of bacon, and very rich stock,
with, if at hand, truffle trimmings; braise these
very gently, and when cooked, dish on a hot dish
and serve with a ravigotte sauce. For this take a
couple of ounces of rich white roux, and moisten it
with about half a pint each of poultry stock and
light white wine (not sherry), let it all reduce till
smooth and thick, then add a seasoning of lemon
juice, salt, and white pepper, with either an ounce or
two of Ravigotte butter, or parsley, chervil, chives
(or shallot), tarragon, and watercress, in equal
proportions (previously blanched for two or three
minutes in boiling water, then dried by wringing
them in a clean cloth), finely minced, stir it all over
the fire till hot, but without boiling, and use.