Poach the fattened pullet in the usual manner.
Remove the breasts and cut off the breast bones leaving the legs and winglets in place. Place on a flat base of either fried bread or rice fixed to the dish with a little flour and water paste.
Fill the carcase with macaroni mixed with cream and grated cheese to which has been added
Cut the breasts into slices and replace on the carcase with a slice of truffle between each.
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