By Auguste Escoffier
Stuff the fattened pullet with 200 g (7 oz) Riz Pilaw mixed with 100 g (3½ oz) each of large dice of foie gras and truffle and poach it in the usual manner.
Arrange on a dish and coat with curry-flavoured Sauce Suprême containing 100 g (3½ oz) diced red pimento per 1 litre (1¾ pt or 4½ U.S. cups) sauce.
Serve accompanied with a dish of Concombres à la Crème.
© 1903 All rights reserved. Published by Taylor and Francis.