[1474—POULARDE A LA FINANCIÈRE]
Braise the pullet.
Dish it, and surround it with a garnish consisting of small heaps of quenelles made from chicken, [mousseline] forcemeat; grooved, button-mushroom heads; cocks’ combs and kidneys; [483] ]slices of truffle, and [blanched] olives. Add a small quantity of half-glaze sauce prepared with truffle essence.
Send a sauceboat of the same sauce separately.
[1475—POULARDE A LA GASTRONOME]
Stuff the pullet with one-half lb. of noodles, slightly tossed in butter, and [poële] it.
Swill the saucepan with one-quarter pint of champagne. Dish the pullet and surround it with medium-sized truffles, cooked in champagne, alternated with small heaps of cooked and glazed chestnuts, and place a cock’s kidney between each heap.
Serve, separately, a half-glaze sauce, flavoured with truffle essence and combined with the reduced swilling-liquor.
[1476—POULARDE A LA GODARD]
Braise the pullet brown.