Dish it, and surround it with quenelles of chicken forcemeat, stuffed with foie-gras purée. Arrange these quenelles in heaps, and set a nice, whole truffle between each heap.
Pierce the pullet with a [hatelet], garnished with one grooved mushroom, one fair-sized glazed truffle, and a quenelle decorated with salted tongue.
Serve a suprême sauce at the same time.
[495]
][1526—POULARDE VALENCIENNE]
[Poële] the pullet.
Dish it, and surround it with a garnish of rizotto, combined with ham dice. Set a crown of grilled slices of ham upon the rizotto.
Serve a well-seasoned [tomatéd] suprême sauce separately.
[1527—POULARDE AU VERT-PRÉ[!-- TN: acute invisible --]
Poach the pullet.
Dish it; coat it with a suprême sauce, finished with printanier butter (No. [157]), in the proportion of two oz. per pint of sauce; and surround it with a garnish consisting of peas, French beans, and asparagus-heads, cohered with butter.