Poêlé the fattened pullet in the usual manner.
When cooked, remove the breasts, cut off the breast bones and fill the carcase with macaroni mixed with cream and diced foie gras and truffle.
Coat the macaroni with Sauce Mornay, glaze it quickly then place the pullet on a low base of bread fried in clarified butter.
Surround with tartlet cases filled with cockscombs and kidneys mixed with Sauce Allemande and arrange a slice of the breast on each one; place a silver shell dish of truffles piled in a pyramid at the back of the chicken.
Serve accompanied with Sauce Allemande flavoured with truffle essence.
© 1903 All rights reserved. Published by Taylor and Francis.