Stuff the fattened pullet with 250 g (9 oz) Riz Pilaw mixed with 100 g (3½ oz) each of mushroom and truffle cut in Julienne.
Poach in a little white stock together with 500 g (1 lb 2 oz) well blanched sliced onion and a little curry powder.
When cooked, pass the onions and stock through a sieve and add to it 2 dl (7 fl oz or ⅞ U.S. cup) each of Velouté and cream. Reduce until fairly stiff, pass through the sieve once more and add another 1 dl (3½ fl oz or ½ U.S. cup) of cream.
Arrange the pullet on a dish and coat with this sauce.