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– Procéder selon la formule « Terrine de Poularde à la gelée » (Voir Poulardes froides), en tenant compte de la grosseur de la pièce pour régler le temps de cuisson. Détacher les cuisses de la poularde en tenant la peau un peu longue ; les désosser jusqu’à 3 centimètres de la jointure et couper la patte en biais au-dessous de celle-ci. Crépinettes de Perdreau. Pour ces préparations, on prend de préférence les jeunes perdreaux,…
