[1455—POULARDE AUX CHAMPIGNONS A BLANC]
Poach the pullet.
Dish it, and coat it with an Allemande sauce flavoured with mushroom essence.
Surround it with twenty grooved, cooked and very white mushroom-heads.
[1456—POULARDE CHANOINESSE]
Prepare a “Poularde Soufflée” after recipe No. [1518]. Dish it, and surround it with small heaps of crayfishes’ tails, alternated with small [croûtons] of fried bread, on each of which place a collop of the [suprêmes]. Finish off with a slice of truffle on each collop of the [suprêmes].
Serve a Mornay sauce, finished with crayfish butter, separately.
[1457—POULARDE CHÂTELAINE]
[Poële] the pullet without letting it acquire too much colour.
Dish it, and surround it with small artichoke-bottoms, stewed in butter and garnished with Soubise.