Poach the pullet.
Raise the [suprêmes], and cut them into thin slices; suppress the breast-bones by means of scissors, and stuff the bird with one lb. two oz. of [mousseline] forcemeat of chicken, combined with one-third lb. of foie-gras purée. Spread this preparation in layers, and between each of the latter set alternate slices of [suprême] and truffle.
Reconstruct the bird exactly; smooth its surface; deck it with bits of truffle, salted tongue, and boiled white of egg; place the dish on a deep tray containing a little boiling water, the steam of which assists the poaching of the preparation, and poach in a moderate oven.
When about to serve, coat the pullet with Allemande sauce flavoured with truffle essence.
N.B.—The use of a [bain-marie] consisting of a deep pan [493] ]containing boiling water, wherein the dish which holds the pullet is placed, is highly recommended, but the ideal method of poaching this sort of preparations is by means of a steamer.
[1519—POULARDE STANLEY]
Stuff the pullet with one-half lb. of rice, three oz. of mushrooms, and three oz. of a [julienne] of truffles. Poach it with one lb. two oz. of sliced and [blanched] onions, seasoned with a pinch of curry. When the pullet is ready, rub the cooking-liquor and the onions through tammy. Add one-third pint of Velouté and one-third pint of cream to this cullis; reduce to a stiff consistence; rub once more through tammy, and finish with one-sixth pint of cream.
[1520—POULARDE SOUVAROFF]
Stuff the pullet with one-half lb. of foie gras and five oz. of truffles cut into large dice, and three-parts [poële] it.
Now put it into a cocotte with ten fair-sized truffles stewed in Madeira for a few minutes in the same saucepan as that in which the pullet was [poëled]. Moisten with one-sixth pint of veal stock; close the cocotte; seal the cover with a thread of paste, and complete the cooking in a moderate oven for thirty minutes.