Poach the pullet, allow it to cool thoroughly then remove the two breasts.
Cut off the breast bone and fill the carcase with cold chicken Mousse containing a quarter its volume of foie gras puree; mould to the original shape of the pullet.
Cut the breasts into long thin slices, coat them with white Sauce Chaud-froid, then lay them overlapping back on the prepared bird. Decorate with shapes of truffle, glaze with jelly, allow to set, then place it in a deep rectangular dish and surround with cool melted jelly.
Place the dish on a block of sculpted ice.
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