3016 The Preparation of Fattened Pullets and Capons

Under the heading General Principles at the beginning of the chapter on Relevés and Entrées of butchers meat, the methods of braising, poaching and Poêling were given, so it is only necessary here to briefly refer to this in so far as it concerns fattened pullets and capons. These are poached or Poêléed and sometimes, although rarely, braised. For poaching, the birds are trussed with the lower part of the legs turned back; they should be rubbed with lemon over the breast and legs to keep them white then covered with slices of salt pork fat.