MEATS.
154
Ravigotte butter is made in the same way, only
when minced the herbs are pounded with one
anchovy and 1oz. or so of butter for each heaping
spoonful of the herbs.
Poulets aux Tomates.—Remove the breast bones
from the birds, and place in each a good lump of
maître d'hotel butter (3oz. of butter mixed with the
juice of a lemon, a tablespoonful of blanched and
minced parsley, with a seasoning of salt and white
pepper), bard the fowls first with sliced lemon, then
with fat bacon or a buttered paper, and braise them
gently till cooked. They will take about three-
quarters of an hour. Now lift them out, remove
the paper and the lemon, wipe the breasts of the
birds with a clean cloth, dish and serve with a well-
coloured tomato sauce all round them. The beauty
of the dish depends on the whiteness of the fowls
and the rich colour of the tomatoes.
Poulets Truffés aux Huîtres.—Roast a couple of nice
fowls till nearly done, keeping them wrapped in
buttered paper all the time to ensure their whiteness,
then when cooked place inside the birds a good pat
of butter mixed with truffles cut into dice, some
halved oysters, minced parsley, and a tiny morsel of
finely minced shallot, or a few minced chives; now
butter a stewpan, line it with sliced truffles, fine
herbs (chives, parsley, and a mushroom or two all
minced), and lastly some bearded oysters, previously
just blanched in their own liquor; then more truffles
and fine herbs, sprinkle this all with best salad oil or
oiled butter, and lastly, lay the fowls on this, and
leave them for ten minutes to cook very gently over