[1516—POULARDE SANTA-LUCIA]
Stuff the pullet with truffles, prepared as for No. [1515], and braise it in Marsala. Dish it on a low cushion, and surround it with small tartlets of Gnochi “à la Romaine,” alternated with collops of foie gras, tossed in butter.
[1517—POULARDE SICILIENNE]
Poach the pullet.
Raise the fillets, leaving the wing-bones on the carcass; suppress the breast bones, and fill the resulting cavity with macaroni, cohered with the strong liquor of braised beef “à la Napolitaine,” and combined with dice of truffles and foie gras, cocks’ combs and kidneys.
Envelop the piece in pig’s caul, giving the former its natural shape; sprinkle with raspings and melted butter, and set in the oven that the pig’s caul may cook and colour.
Dish on a low cushion, and coat with chicken glaze with butter.
Surround with tartlet crusts, each garnished with a slice of the [suprêmes], covered with a slice of foie gras tossed in butter, and surmounted by a slice of truffle.
Send a chicken glaze with butter separately.