Stuff the fattened pullet with rice as for Poularde à la Diva and poach it in White Chicken Stock.
When cooked, place on a dish on a low base of bread fried in clarified butter, coat with Sauce Suprême flavoured with paprika and surround it with medium-sized artichoke bottoms each containing a whole truffle glazed with light Meat Glaze.
Serve accompanied with a sauceboat of Sauce Suprême flavoured with paprika.
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