Dish it and surround it with spoon-moulded quenelles of forcemeat, combined with chopped mushrooms and truffles; large oval quenelles, decorated with tongue and truffle; grooved button-mushroom heads; cocks’ combs and kidneys; glazed small lambs’ sweetbreads; and olive-shaped truffles.
Slightly coat this garnish with Godard sauce, combined with some reduced braising-liquor, and send what remains of the latter in a sauceboat.
[1477—POULARDE A LA GRAMMONT]
Poach the pullet, and let it half-cool.
Now remove the [suprêmes] and the bones of the breast; fill up the cavity in the carcass with a garnish consisting of larks’ fillets, [sautéd] just before dishing; grooved button-mushroom heads; cocks’ combs and kidneys; and cohere the whole by means of Béchamel sauce, finished with truffle essence.
Slice the [suprêmes], and return them to their place, setting a slice of truffle between each. Coat the pullet with a stiff Allemande sauce; sprinkle with grated Parmesan and melted butter; glaze quickly, and serve at once.
[1478—POULARDE GRAND HÔTEL]
Cut up the fowl as for a [sauté] dish, and cook it in butter, under cover. Then set the pieces in a very hot cocotte, and distribute thereupon five oz. of raw truffles cut into thick slices and slightly salted and peppered.
Swill the sautépan with a few tablespoonfuls of white wine; add a little chicken stock; pour this liquor into the cocotte; [484] ]thoroughly close the latter, and put it in a very hot oven for eight or ten minutes with the view of cooking the truffles.
Serve the preparation as it stands in the cocotte.