[1687—POULARDE A LA CARMÉLITE[!-- TN: acute invisible --]
Poach the pullet; raise the [suprêmes] and remove their skin; slice them; coat them with white chaud-froid sauce, and decorate them soberly with pieces of truffle. Trim the carcass; coat it outside with white chaud-froid sauce, and fill it with a fine crayfish [mousse], reconstructing it exactly in so doing.
Cause a [mousse] to set in a refrigerator; place the collops of [532] ][suprême] neatly upon it, in two rows, and between each row lay a dozen fine crayfish tails shelled and trimmed.
Coat the whole with half-melted aspic jelly; set in a deep dish; incrust the latter in a block of ice, and pour enough very good, melting aspic jelly (No. [159]) over the pullet to half-immerse it.
[1688—POULARDE AU CHAMPAGNE]
Stuff a pullet two days beforehand with a whole foie gras studded with truffles and stiffened in butter for twenty minutes. [Poële] it in champagne; put it in a cocotte; cover it with its [poëling]-liquor, containing a sufficient addition of succulent jelly, and leave it to cool.
On the morrow remove, by means of a spoon, the grease that has settled on the jelly, and scald the latter twice or thrice with boiling water, in order to remove the last traces of grease.
Serve this pullet very cold, in the same cocotte in which it has cooled.
[1689—POULARDE EN CHAUD-FROID]
Poach the pullet; let it cool in its cooking-liquor; cut it up, and clear the pieces of all skin. Dip the pieces in chaud-froid sauce, already prepared from the pullet’s cooking-liquor if possible, and arrange them on a tray. Decorate each piece with a fine slice of truffle; glaze with cold, melted jelly; leave to set, and trim the edges of the pieces, just before dishing them.