Dish the pullet; surround it with a border of egg-shaped croquettes of egg with truffles, and send the sauce separately.
[1500—POULARDE A LA PARISIENNE]
Poach the pullet.
Dish it; cover it with Allemande sauce, and decorate it on top with slices of truffles and salted tongue cut to the shape of cocks’ combs.
Surround with spoon-moulded quenelles of chicken forcemeat, half of which should have been combined with chopped truffles, and the other half with chopped, salted ox-tongue.
Arrange the quenelles round the fowl, alternately, and border the dish with a thread of pale glaze.
[1501—POULARDE ADELINA PATTI]
Stuff the pullet with rice, prepared after recipe No. [2256], and poach it in white, chicken stock. Dish it on a low cushion; cover it with a suprême sauce, flavoured with paprika, and surround it with fair-sized artichoke-bottoms, each garnished with a fine truffle, coated with pale meat glaze.
Serve separately a sauceboat of the same sauce as that already used in coating the pullet.