This done, set them upright on a dish, letting them lean one against the other. Between each chicken set a salted calf’s tongue, upright, with the tip of the tongue pointing upwards; and, on either side of the tongues, a large glazed truffle.
[535]
]Border the dish with fine [croûtons] of jelly, and serve a mayonnaise sauce at the same time.
[1696—POULARDE A LA LAMBERTYE]
Poach the pullet and let it cool thoroughly.
Raise the [suprêmes], suppress the bones of the breast and garnish the cavity with a cold chicken [mousse], combined with a quarter of its volume of foie-gras purée, shaping the latter in such wise as to reconstruct the bird.
Cut the [suprêmes] into thin, long slices; coat them with white chaud-froid sauce, and place them on the [mousse], pressing them lightly one upon the other. Deck with pieces of truffle; glaze with chicken jelly; set in a square, entrée dish, and surround with melted jelly.
When about to serve, incrust the dish in a block of ice.
[1697—POULARDE A LA NEVA]
Stuff the pullet with chicken forcemeat (No. [200]), combined with foie gras and truffles, cut into dice; poach it in chicken stock and let it cool. This done, coat the piece with white chaud-froid sauce, decorate with jelly, and leave to set.
Set the pullet on a cushion of rice, lying on a long dish. Behind the bird, arrange a fine, vegetable salad in a shell of carved rice, or in a large, silver shell.