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POULARDE (a la Royal)

Bone the bird. Unless the cook is experienced, this had better be done by the poulterer. Fill it with mushroom forcemeat, which will be improved by the addition of a boiled sweetbread. Truss it securely, cover it with thin slices of fat bacon, put oiled paper over this, and tie it on with twine. Put it down at some distance from a clear fire until it is heated through, then draw it nearer, and baste liberally until it is done enough. About a quarter of an hour before it is taken down remove the paper and bacon, and let the bird brown nicely. Dish it on a puree of chestnuts prepared as follows. Peel the outer rind from fifty sound Spanish chestnuts; throw them into a saucepan of hot water, and let them remain upon the fire until the inner brown skin can be easily removed. Pour the water from them, throw them into cold water, peel, and wipe them with a soft cloth. Put them into a stewpan with a pint of cold milk, and let them simmer very gently until they are quite soft. Drain them, and rub them while hot through a wire sieve. Put the pulp into a stewpan with two table-spoonfuls of milk or cream, a slice of butter, a lump of sugar, and a little pepper and salt. Stir the puree over the fire till it is quite hot, and it is ready for the capon. Time to roast the capon, about an hour and a quarter; to boil the chestnuts, varying with the quality. Probable cost, uncertain. Sufficient for five or six persons.