Dish the pullet; pour a little half-glaze sauce, flavoured with truffle essence and combined with slices of truffle, over the dish, and serve what remains of the sauce separately.
[1523—POULARDE TOSCA]
Stuff the pullet with rice, prepared after No. [2256], and [poële] it in short moistening. Dish it on a low cushion of fried bread, and surround it with a garnish of braised, tuberous fennel-roots.
Send the pullet’s [poëling] liquor separately, after having reduced and finished it with butter.
[1524—POULARDE TOULOUSAINE]
Poach the pullet.
Dish it; coat it with Allemande sauce, flavoured with mushroom essence, and surround it with the following garnish, arranged in heaps:—Quenelles of [mousseline] chicken forcemeat; slices of poached, veal sweetbreads; cocks’ combs and kidneys; cooked and very white button-mushroom heads, and slices of truffle.
Serve an Allemande sauce, flavoured with mushroom essence, separately.
[1525—POULARDE TRIANON]
Poach the pullet.