Stuff the fattened pullet with
Cover the pullet with thin slices of salt pork fat and poach it in the usual manner.
When cooked, arrange it on a dish, coat with Sauce Suprême and surround with alternate bouquets of Quenelles, truffles cut to the shape and size of olives, and cockscombs and kidneys.
© 1903 All rights reserved. Published by Taylor and Francis.