Poêlé the pullet with white wine and allow it to cool in the cooking liquid. Remove the breasts, discard the skin and cut them into even shape slices; coat with white Sauce Chaud-froid and decorate with truffle.
Meanwhile, saute 15 larks together with a Mirepoix, then remove the breasts from the 6 best ones; coat these with brown Sauce Chaud-froid, decorate with cooked egg white and glaze with jelly.
Use the other larks and
Place the pullet thus prepared in a deep rectangular dish and surround with cool melted aspic jelly. When set, present the dish on a block of sculpted ice.
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