Stuff the pullet with rizotto, combined with two oz. of truffle slices and eighteen crayfishes’ tails, and poach it in white stock containing one bottle of Chablis wine.
With the pullet’s cooking-liquor prepare a highly-seasoned [485] ]suprême sauce. Dish the bird on a small cushion; coat it with sauce, and surround it with fine black truffles, cooked in champagne, and set each on a small, round, and slightly hollowed [croûton] of fried bread.
Serve the remainder of the sauce separately.
[1485—POULARDE A L’IVOIRE]
Poach the pullet, keeping it very white. Dish it, and serve it plain.
Send, separately, an ivory sauce, a sauceboat of the pullet’s cooking-liquor, and some kind of garnish, such as macaroni or noodles with cream [cèpes], cucumber, &c.
[1486—POULARDE LADY CURZON]
Stuff the pullet with rice, prepared after recipe No. [2256], and poach it.
Dish it, and coat it with an Indienne sauce.
A garnish of [cèpes] or cucumber with cream may be served at the same time.