Stud the pullet with truffles, and poach it.
Dish it; coat it with suprême sauce, and surround it with poached lamb sweetbreads, spoon-moulded quenelles of [mousseline], chicken forcemeat, and grooved mushroom heads, arranged alternately.
Serve a suprême sauce separately.
[1495—POULARDE A LA MONTE CARLO]
Poach the pullet.
Dish it; coat it with suprême sauce, and surround it on the one side with quenelles of pink, [mousseline], chicken forcemeat, and on the other with a border of fair-sized, very black truffles.
[1496—POULARDE A LA MONTMORENCY]
Lard the pullet with truffles, and braise it in Madeira.
Set it on an oval dish, and, at either end of the latter, place a fine, decorated quenelle; on either side of the fowl arrange some artichoke-bottoms, garnished with asparagus-heads, cohered with butter.
Serve separately a half-glaze sauce with Madeira, to which the braising-liquor of the pullet has been added.