Complete the cooking of the pullet with this garnish, and add to it, when about to serve, three oz. of truffles, cut to the shape of crescents, and one-sixth pint of chicken stock.
Serve the preparation in the cocotte, after having cleared the liquor of all grease.
[1465—POULARDE DERBY]
Stuff the pullet with rice, prepared after recipe No. [2256]; and [poële] it. Dish, and surround it with collops of foie-gras, tossed in butter (each set on a small, fried [croûton]), and alternate these with large, whole truffles, cooked in champagne.
As an adjunct, serve the pullet’s cooking-liquor, cleared of all grease, combined with the cooking-liquor of the truffles and one-sixth pint of veal gravy. Reduce the whole to one-sixth pint and thicken with arrow-root.
[1466—POULARDE DIVA]
Stuff the pullet with rice, prepared after recipe No. [2256], and poach it without colouration.
Dish it, and coat it with suprême sauce, flavoured with paprika.
Send a garnish consisting of [cèpes] with cream, separately.
[481]
]N.B.—This dish was served for the first time to Mme. Adelina Patti, the great singer.