A very good way of preparing chickens is to either stuff with rice or leave empty, cook in very little but very good chicken stock and then to make a Sauce Suprême from this liquid.
They can be served accompanied with cucumber, celery, new carrots, cardoons or artichoke bottoms stewed in butter without colour, with slices of truffle added and then lightly covered with some of the prepared sauce.
There are at least a dozen excellent recipes here for fattened pullets as can be seen from the indications but it is left to the inspiration of the cook to decide on the most suitable and appropriate name.
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