[1487—POULARDE LOUISE D’ORLÉANS[!-- TN: acute invisible --]
Insert a whole foie gras into the pullet, the former having been studded with truffles, poached for fifteen minutes in some succulent veal stock, and one glassful of old Madeira, and afterwards
cooled.
Stiffen and colour the pullet for twenty minutes in the oven, sprinkling it with butter the while.
Cover it entirely with thick slices of truffles; cover these with slices of bacon, and envelop the whole in a layer of plain dough, which should be well sealed up. Set the pullet, prepared in this way, on a baking-tray; make a slit in the top of the paste for the escape of steam during the cooking process, and cook in a moderate oven for one and three-quarter hours.
This pullet is served as it stands, cold or hot.
[1488—POULARDE A LA LOUISIANE]
Stuff the pullet with one lb. of maize with cream, combined with one and one-half oz. of capsicums cut into dice, and [poële] it. Dish it and border it, on either side, with timbales of rice and fried bananas, arranged alternately. At either end of the dish set a [croustade] of lining paste, garnished with maize “à la crème.”
[1489—POULARDE A LA LUCULLUS]
Braise the pullet.