Cover the fattened pullet with a thick coating of Matignon then with thin slices of salt pork fat; tie it in a piece of muslin and Poêlé in the usual manner.
When cooked, place the pullet on a dish and surround with alternate bouquets of trimmed carrots and turnips cooked in Bouillon and glazed, and halves of braised lettuce.
Serve accompanied with Jus lié.
© 1903 All rights reserved. Published by Taylor and Francis.