Poach the fattened pullet in the usual manner.
Arrange the pullet on a dish and coat with the sauce.
Another way of preparing this dish is to colour the pullet in butter then place it in an earthenware Terrine.
Surround with the same sliced and cooked vegetable as indicated above and finish cooking together basting frequently with a little good veal stock. Add the peas and beans at the last moment and serve as it is.
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