Poach the fattened pullet in the usual manner.
Remove the breasts, cut off the breast bones and fill the carcase with
Cut the breasts into slices and replace on the carcase with alternate slices of truffle, cover with a buttered paper and place in a moderate oven to cook the forcemeat. Take care not to dry the slices of breast.
Arrange the pullet on a dish and coat with Sauce Suprême containing a quarter its quantity of a purée of mushrooms and
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