Between each tartlet, place a slice of salted tongue, cut to the shape of a cock’s comb.
[1446—POULARDE ALEXANDRA]
Having larded the pullet with tongue and truffle, poach it.
This done, remove the [suprêmes], and replace them by [mousseline] forcemeat; smooth this forcemeat, giving it the shape of the pullet in so doing, and set to poach in the front of the oven.
Now, coat the piece with Mornay sauce, and glaze quickly. Dish, and surround with tartlet-crusts garnished with asparagus-heads, cohered with butter; place a collop of the reserved [suprêmes] (which should have been kept hot) on each tartlet, and border the dish with a thread of pale glaze.
[1447—POULARDE AMBASSADRICE]
Stud the pullet with truffles, cover it with a Matignon (No. [227]), wrap it in muslin, and braise it.
Remove the [suprêmes]; suppress the bones of the breast; fill the carcass with a garnish of asparagus-heads, cohered with butter, and arrange this garnish as already described under No. [1444].
Slice the [suprêmes], and put them back on the garnish, in suchwise as to reconstruct the breast of the fowl. Coat the piece with somewhat stiff and fine suprême sauce; dish it, and surround it with lamb sweet-breads, studded with truffles, [477] ]braised and glazed, and alternate the sweetbreads with little faggots of asparagus-heads.