Poach the fattened pullet in the usual manner.
Surround the chicken with alternate Croûstades of Pommes Duchesse filled with buttered asparagus tips with a slice of truffle on top, and bouquets of asparagus tips. Surround with a line of small round Quenelles made from chicken and cream forcemeat.
© 1903 All rights reserved. Published by Taylor and Francis.