Serve a [Macédoine] of new vegetables; cohered with butter or cream, separately.
[480]
][1462—POULARDE CUSSY]
Braise the pullet. Dish it and surround it with whole truffles, cooked in [Mirepoix] with Madeira, and alternated with fine, grilled mushrooms, garnished with artichoke purée.
In front of the pullet set a small, silver shell, in which shape a pyramid of large cocks’ combs, heated in butter.
[1463—POULARDE EN DEMI-DEUIL]
Between the skin and the fillets of the fowl insert a few fine slices of raw truffle. Lard the pullet and poach it.
When it is ready, strain the cooking-liquor through a napkin; reduce it, and add it to a very white suprême sauce, containing slices of truffle.
Dish the pullet; cook it with some of the sauce, and send what remains, separately, in a sauceboat.
[1464—POULARDE DEMIDOFF]
[Poële] the pullet. When it is three-parts done, put it into a cocotte and surround it with the following garnish, prepared in advance and stewed in butter; viz:—one-half lb. of carrots and five oz. of turnips, cut into grooved crescents, one inch in diameter; five oz. of small onions cut into thin roundels, and five oz. of celery.