Braise the fattened pullet. When cooked, arrange on a dish and surround with alternate bouquets of medium-sized truffles cooked with a Mirepoix and Madeira, and large grilled mushrooms filled with a purée of globe artichokes. Place a sautéed cock’s kidney between each bouquet of truffle and mushrooms.
Serve accompanied with Sauce Madère to which the reduced braising liquid has been added.
© 1903 All rights reserved. Published by Taylor and Francis.