Brown the pullet in butter, and put it into an oval cocotte.
Around it set a garnish consisting of four oz. of the red part of a carrot, three oz. of onion, and two oz. of celery, all three minced somewhat finely. Complete the cooking of the pullet with the vegetables, sprinkling it often the while with good veal stock.
Serve the preparation as it stands in the cocotte.
[489]
][1503—POULARDE A LA PÉRIGORD[!-- TN: acute invisible --]
Stuff the pullet with one-half lb. of truffles in the shape of large olives, cooked in two oz. of melted pork fat, and mixed, while hot, with one lb. of fresh, grated pork fat, rubbed through a sieve. String the piece, taking care to close all its openings, and [poële] it gently.
Dish it; coat it with a very fine half-glaze sauce, made from the [poëling]-liquor and finished with truffle essence.
[1504—POULARDE PETITE MARIÉE]
Poach the pullet in a little white stock, and surround it (when setting it to cook) with six small new onions, six small carrots, six small new potatoes, and one-quarter pint of freshly-shelled peas.
Set the pullet in a cocotte with the garnish of vegetables, and coat it with its reduced cooking-liquor, combined with some excellent suprême sauce.