By Auguste Escoffier
Stuff the fattened pullet with 200 g (7 oz) Gratin forcemeat made with foie gras and containing 150 g (5 oz) each of a coarse Julienne of salt ox tongue and truffle; Poêlé it.
Arrange on a dish and decorate the breast with a circle of large slices of truffle.
Serve accompanied with a sauceboat of well-flavoured Sauce Madère.
© 1903 All rights reserved. Published by Taylor and Francis.