Stuff the fattened pullet with
When cooked, arrange on a dish and surround with 10 small balls of truffle and the diced stuffing cut when the chicken is carved.
Make the sauce by deglazing the pan in which the chicken was cooked with Sauternes wine. Reduce, flavour with strong chicken stock, strain and lightly thicken with arrowroot.
Serve this sauce separately.
© 1903 All rights reserved. Published by Taylor and Francis.