Stuff a pullet two days in advance with a whole foie gras studded with truffle and which has been cooked very gently for 20 minutes in butter to stiffen and lightly colour it.
Poêlé the prepared pullet with Champagne then place in an earthenware Terrine just large enough to hold it and pour in the strained cooking liquid containing sufficient jelly to set it; allow to become cold in the refrigerator.
The following day remove the fat set on top of the jelly with a spoon, then pass a little boiling water two or three times over the surface to remove the last traces of fat.
Serve this pullet very cold from the Terrine.
© 1903 All rights reserved. Published by Taylor and Francis.