Poach the fattened pullet in the usual manner.
Remove the breasts and cut off the breast bones leaving the legs and winglets in place.
Place the trimmed carcase on a low base of rice or bread fried in clarified butter.
Cut the breasts into thin small slices, add the same number of slices of truffles and mix both into a fairly firm cheese soufflé mixture.
Use this mixture to reform the fattened pullet, smooth the surface and surround with a band of buttered paper.
Cover with very thin slices of Gruyère cheese, place on the serving dish and cook as a souffle in a moderately hot oven.
Serve accompanied with Sauce Suprême containing slices of white truffle.