By Auguste Escoffier
Stuff a fattened pullet with 250 g (9 oz) cooked noodles tossed in butter and mixed with 100 g (3½ oz) diced foie gras and a few tablespoons of cream. Poêlé it slowly.
Arrange on a dish and lightly coat with some of the cooking liquid lightly thickened with arrowroot.
Finally, cover the chicken with raw noodles sautéed in clarified butter. Serve the remainder of the sauce separately.