[Poële] the pullet.
Dish it; coat it with Hongroise sauce, and surround it with timbales of pilaff rice, combined with tomato pulp, cut into dice.
Send a Hongroise sauce separately.
[1482—POULARDE AUX HUÎTRES]
Boil the pullet gently in light, white stock, until it is well cooked. With the cooking-liquor prepare a suprême sauce, and add thereto the almost entirely reduced poaching-liquor of twenty-four oysters, one-half pint of cream, and the twenty-four oysters (cleared of their beards).
Dish the pullet, and pour this sauce over it.
[1483—POULARDE A L’INDIENNE]
Poach the pullet.
Dish it; coat with Indienne sauce, and serve a timbale of rice à l’Indienne, prepared after recipe No. [2254], separately.