Poach the fattened pullet in the usual manner.
When cooked, remove the breasts leaving the winglets attached to the carcase and remove the breast bones. Fill the carcase with a mixture of macaroni, diced foie gras and truffle, cockscombs and kidneys—all mixed with a little well-flavoured gravy from some braised beef à la Napolitaine.
Wrap the pullet in a piece of pig’s caul re-forming it to its original shape, sprinkle with dry white breadcrumbs and melted butter and place in the oven to cook and colour the caul.
When ready, place it on a low base of rice or bread fried in butter, and coat with buttered Meat Glaze; surround with tartlet cases, each filled with a slice of the chicken breast, then a slice of foie gras shallow fried in butter and with a slice of truffle on top.
Serve accompanied with a sauceboat of buttered Sauce Demi-glace flavoured with tomato.