Stuff the pullet with two-thirds lb. of rizotto combined with one-half lb. of white sliced truffles, and [poële] it in the usual way.
Dish it, and serve at the same time a thickened chicken gravy to which has been added the reduced [poëling]-liquor.
[1506—POULARDE A LA PORTUGAISE]
Stuff the pullet with three-quarters lb. of rice, combined with five oz. of peeled and [concassed] tomatoes, cooked in butter.
[Poële] the pullet. Dish it; coat it with a Portugaise sauce, combined with the [poëling]-liquor, and surround it with a garnish of medium-sized tomatoes, stuffed with rice “à la Portugaise.”
[1507—POULARDE PRINCESSE]
Poach the pullet.
Dish it, and coat it with an Allemande sauce, flavoured with mushroom essence and finished with two oz. of asparagus-head butter per pint of sauce. Surround it with [croustades] of Duchesse potatoes, rolled in breadcrumbs and melted butter, fried, emptied, then garnished with asparagus-heads cohered with butter, and each surmounted by a fine slice of truffle. Between each [croustade] set a faggot of very green asparagus-heads.
[1508—POULARDE PRINCESSE HÉLÈNE]
Stuff the pullet with rice prepared after recipe (No. [2256]), and poach it. Dish it; coat it with suprême sauce, and surround it with spinach [subrics], cooked at the last moment; add [490] ]to this garnish some shavings of white truffles, barely heated in butter, and set in a shell placed behind the fowl.