Add a nice white truffle cut into shavings, cover tightly with a lid and remove from the fire. Whilst still hot insert them into a nice pullet and braise it in half veal stock and half White Savoy wine.
Meanwhile, prepare a Polenta using milk; spread it
When required, flour the rounds of Polenta and shallow fry to a golden brown on both sides in clarified butter; sprinkle them with grated Parmesan and glaze quickly under the salamander.
Arrange the pullet on a flat base of bread fried in butter and set on a dish; surround with the prepared pieces of Polenta, coat the bottom of the dish with a little of the thickened braising liquid and serve the remainder in a sauceboat.
Serve accompanied with a dish of sliced white Piedmont truffles sautéed in butter and sprinkled with a few drops of melted Meat Glaze.
© 1903 All rights reserved. Published by Taylor and Francis.