Border the dish with neatly-cut [croûtons] of pale jelly.
[1698—POULARDE ROSE DE MAI]
Poach the pullet and, when it is quite cold, raise its [suprêmes] and remove the bones of the breast. Coat the carcass with a white chaud-froid sauce; decorate as fancy may dictate; garnish with a [mousse] of tomatoes (No. [814]), and arrange the latter in such wise as to reconstruct the bird.
Slice the [suprêmes]; coat them with white chaud-froid sauce; decorate with truffles, and glaze with chicken jelly. Garnish with the same [mousse] as that already used for the pullet, as many small, [barquette]-moulds as there are chaud-froid-coated slices, and leave to set.
Put the pullets on a low cushion of rice, placed on a long dish; surround it with the [barquettes] of [mousse], turned out at the last moment; set a chaud-froid-coated slice on each [barquette], and distribute [croûtons] of jelly over the dish.
[1699—POULARDE ROSE MARIE]
Having poached and cooled the pullet, raise its [suprêmes]; cut these into collops, and coat them with white chaud-froid sauce. Trim the carcass, leaving the wings attached; garnish [536] ]it with very smooth and pink, ham [mousse], giving the latter the shape of the pullet, and put to set in the refrigerator.
Mould in small, oval moulds, as many [barquettes] of the same ham [mousse] as there are collops.
When the [mousse] in the fowl has properly set, coat it with chaud-froid sauce, prepared with paprika of a fine, tender, pink shade; decorate according to fancy, and glaze with chicken jelly.
Set the pullet on a low cushion of rice, placed on a dish; place the [barquettes] of ham [mousse] around it; set a collop on each [mousse] and a fine slice of truffle on each collop, and border the dish with [croûtons] of aspic.