When cold place the truffles inside a fattened pullet and Poêlé it so as to be ready at exactly the time required to serve.
When it is cooked, shallow fry as many slices of foie gras in butter and cook as many Buntings as there are guests; send these to the room together with the pullet and a sauceboat of the deglazed and strained cooking liquid.
In the room, the head waiter with three assistants and a very hot chafing lamp on the service table should be awaiting the arrival of the dishes. He quickly removes the breasts from the pullet and cuts them into slices.
Each slice is placed on a slice of the foie gras which the first assistant has already placed on a hot plate together with one of the truffles from inside the bird.
The second assistant to whom the plate is immediately passed adds a Bunting and some of the gravy.
The third assistant immediately places the plate in front of the guest, and so on.
In this way the pullet is served very quickly and under conditions which make it a dish of high gastronomic value.