Lard the fattened pullet with ox tongue and truffle and poach it.
When cooked, remove the breasts and re-form the bird with chicken Mousseline forcemeat making it smooth. Place in a warm oven to cook the forcemeat then coat with Sauce Mornay and glaze it quickly.
Arrange on a dish, surround with tartlet cases filled with buttered asparagus tips and place a slice of the reserved breasts on each; surround with a thin line of light Meat Glaze.
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