Poach the fattened pullet in the usual manner.

Remove the breasts, cut off the breast bones and fill the carcase with 400 g (14 oz) Mousseline forcemeat mixed with 100 g (3½ oz) each of mushrooms and truffle cut in Julienne.

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 2 tbseach of a thin Julienne of truffle and mushrooms.