Poach the pullet and allow it to cool; when very cold, remove the breasts and after discarding the skin, cut them into thick slices and coat with white Sauce Chaud-froid. Place a slice of truffle on each and glaze with aspic jelly.
Trim the carcase leaving the wings attached and re-form it to its original shape with some very smooth and very pink ham Mousse; allow to set firmly in the refrigerator.
Fill as many Barquette moulds, as there are slices of chicken, with some of the same ham Mousse.
When the Mousse in the bird has set, coat it with a nice delicate pink, paprika-flavoured Sauce Chaud-froid; decorate to choice and glaze with aspic jelly.
Place the pullet on a low base set on a long dish and surround with the demoulded Barquettes of ham Mousse, each having one of the prepared slices of chicken placed on top.
Border the dish with neat shapes of aspic jelly.
© 1903 All rights reserved. Published by Taylor and Francis.