Prepare the fattened pullet as for Poularde Soufflé.
Arrange on a dish and surround with small Bouchées filled with crayfish tails, alternating with small Croûtons of bread fried in butter each having a slice of the breast of chicken on top surmounted with a nice slice of truffle.
Serve accompanied with Sauce Suprême finished with Crayfish Butter.
© 1903 All rights reserved. Published by Taylor and Francis.