[1509—POULARDE RÉGENCE]
Stuff the pullet with one lb. of [mousseline] forcemeat of chicken, combined with three oz. of crayfish purée, and poach it.
Dish it; coat it with Allemande sauce, flavoured with truffle essence, and surround it with the following garnish, arranged in small heaps:—Spoon-moulded quenelles of [mousseline], chicken forcemeat; white, curled, cocks’ combs; slices of raw foie gras, stamped out with a round cutter, and tossed in butter; small, grooved, cooked, and very white mushrooms; olive-shaped truffles, and one round quenelle decorated with truffles at either end of the dish.
[1510—POULARDE DE LA REINE ANNE]
[Poële] the pullet.
When it is ready, remove the [suprêmes] and the breast bones, and fill the carcass with a garnish of macaroni and cream, combined with foie gras and truffle dice. Cover the macaroni with Mornay sauce; glaze quickly, and dish the pullet on a low cushion.
Surround it with small tartlet crusts garnished with cocks’ combs and kidneys, cohered with Allemande sauce, and set a slice of the [suprêmes] on each tartlet. Put a silver shell containing a pyramid of truffles behind the fowl.
Serve an Allemande sauce, flavoured with truffle essence, separately.
[1511—POULARDE REINE MARGOT]
Stuff the pullet with two-thirds lb. of [mousseline] forcemeat of chicken, combined with two oz. of almond purée, and poach it.