1451—Poularde à la Beaufort

Stuff the pullet with a fine foie-gras, stiffened in the oven for twenty minutes with a little Madeira, and cooled.

Fill up the pullet with a little, fine sausage-meat; stud it with truffles, and braise it in short moistening.

Dish it on a low cushion, and surround it with braised, lambs’ tongues, alternated with artichoke-bottoms, garnished with a rosette of Soubise purée. As an adjunct, use the braising-liquor, cleared of all grease.