Alternate the artichoke-bottoms with small heaps of chestnuts cooked in consommé and glazed.
Pour a little thickened [poëling]-liquor on the bottom of the dish, and serve what remains of it, separately, in a sauceboat.
[1458—POULARDE CHEVALIÈRE]
Remove the [suprêmes], and the minion fillets. Lard the former with two rows of truffles and two rows of tongue; trim the minion fillets; make five or six slits in each; insert a thin slice of truffle half-way into each slit, and draw the respective ends of the two fillets together in suchwise as to form two rings. Put the [suprêmes] and the minion fillets each into a buttered sautépan, and cover the latter.
Remove the pullet’s legs, keeping the skin as long as possible; bone them to within one and one-third inches of the [479] ]joints, and cut off the claws, aslant, just below the same joints. Garnish the boned regions with godiveau prepared with cream close the opening by means of a few stitches of strong cotton, and truss each leg in such a manner as to imitate a small duck.
Poach these stuffed legs in stock made from the pullet’s carcass.
Also poach the [suprêmes] and the minion fillets in good time, with a little mushroom cooking-liquor, and a few drops of lemon juice.
With a pinch of flour mixed with water, stick a fried [croûton] (the shape of a pyramid, three inches high and of two inch base) in the middle of a dish.
Around this pyramid, arrange the two stuffed legs and the two [suprêmes]; putting each of them on a decorated quenelle with the view of slightly raising them. Set the minion fillets on the legs, and, between the latter and the [suprêmes], lay small heaps of cocks’ combs and kidneys, and some very white mushroom-heads. Pierce the [croûton] with a [hatelet] garnished with one truffle, one fine cock’s comb, and a large mushroom.
Serve a suprême sauce separately.