Stuff a fattened pullet with a Risotto made with
When the chicken is cooked, make the cooking liquid into a Sauce Suprême and season it well.
Arrange the pullet on a small base of bread fried in butter, coat it with some of the sauce and surround with large black truffles cooked with Champagne, each placed on a small round, slightly hollowed out Croûton of bread fried in butter.
Serve the remainder of the sauce separately.
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