Stuff the pullet with good chicken forcemeat containing raw foie gras and diced truffle; poach it in chicken stock and allow to cool in the cooking liquid.
When very cold, coat it with white Sauce Chaud-froid, decorate with truffle, glaze with aspic jelly and allow to set.
Place the prepared pullet on a rice base set on an oval dish. Behind the bird place a vegetable salad arranged in either a carved rice or silver shell.
Border the dish with neat shapes of jelly.
© 1903 All rights reserved. Published by Taylor and Francis.