Fill the fattened pullet with truffles prepared as in the preceding recipe and braise it with Marsala.
When cooked, set it on a low base of bread fried in clarified butter placed on a dish and surround with small tartlet shapes of Gnocchi à la Romaine and slices of foie gras shallow fried in butter, arranged alternately.
Serve accompanied with buttered Sauce Demi-glace flavoured with tomato.
© 1903 All rights reserved. Published by Taylor and Francis.