Dish it, and surround it with (1) fine truffles, cooked in champagne, alternated with (2) large, round quenelles of [mousseline] forcemeat. At either end of the dish, which should [486] ]be oval, set a small silver shell of the same height as the cushion on which the pullet lies.
Garnish these shells with very white, curled cocks’ combs and cocks’ kidneys. Add the reduced braising-liquor to a half-glaze sauce, flavoured with truffle essence; cover the bottom of the dish with some of this sauce, and send what remains, separately, in a sauceboat.
[1490—POULARDE A LA MANCINI]
Poach the pullet.
Remove the [suprêmes]; suppress the bones of the breast without touching either the pinions or the legs, and set the carcass, thus prepared, on a very low cushion of bread or rice, so that it may be steady.
Fill the carcass with macaroni, cohered with cheese and cream, and combined with three oz. of foie gras in dice, and one-half oz. of a [julienne] of truffles.
Slice the [suprêmes], and reconstruct them on the macaroni, placing a fine slice of truffle between each. Coat the pullet with a stiff and unctuous cream sauce; sprinkle with grated cheese, and glaze quickly at the salamander.
Serve separately a creamy suprême sauce.
[1491—POULARDE MARGUERITE DE SAVOIE]
Fry quickly ten larks in butter, insert these into a fine pullet, and braise the latter in veal stock and white Savoy wine, in equal quantities. Prepare a milk polenta (No. [2294]); spread it on a tray in layers one inch thick, and let it cool. Now stamp it with a round cutter one and one-half inches in diameter, and, a few minutes before serving, dredge these roundels of polenta, and brown them in clarified butter.