Dish it; coat it with suprême sauce, finished with a little almond milk, and surround it with quenelles prepared with pistachio butter and quenelles prepared with crayfish butter, arranged alternately.
[1512—POULARDE REINE MARGUERITE]
Poach the pullet.
Remove the [suprêmes] and the breast bone, without touching either the wings or the legs, and set the carcass, thus trimmed, on a low cushion of bread or rice. Finely slice the [suprêmes]; add as many slices of truffle as there are collops of [suprêmes], and combine the whole with a [soufflé] preparation with Parmesan, which should not be too light.
[491]
]Reconstruct the pullet with this preparation; smooth the surface, and surround the base of the pullet with a band of paper, so that it may keep its form. Set some thin slices of Gruyère cheese upon it; dish it, and cook it in a moderately hot oven.
[1513—POULARDE AU RIZ]
Poach the pullet.
Dish it, and coat it with an Allemande sauce, flavoured with chicken essence. Surround it with a garnish of rice, cooked in the pullet’s poaching-liquor, and moulded in small, buttered, timbale moulds.
[1514—POULARDE ROSSINI]
[Poële] the pullet.