Poach the fattened pullet and allow to become half cold.
Remove the breasts, cut off the breast bones and fill the carcase with a garnish composed of lark’s breasts cooked in butter at the last moment, cooked button mushrooms, cockscombs and cocks’ kidneys, all mixed together with a little Sauce Béchamel containing truffle essence.
Cut the breasts into slices, replace in position on the carcase and coat with fairly thick Sauce Suprême. Sprinkle with grated Parmesan and melted butter and glaze quickly. Serve immediately.
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