1458—Poularde Chevalière

Remove the suprêmes, and the minion fillets. Lard the former with two rows of truffles and two rows of tongue; trim the minion fillets; make five or six slits in each; insert a thin slice of truffle half-way into each slit, and draw the respective ends of the two fillets together in suchwise as to form two rings. Put the suprêmes and the minion fillets each into a buttered sautépan, and cover the latter.

Remove the pullet’s legs, keeping the skin as long as possible; bone them to within one and one-third inches of the joints, and cut off the claws, aslant, just below the same joints. Garnish the boned regions with godiveau prepared with cream close the opening by means of a few stitches of strong cotton, and truss each leg in such a manner as to imitate a small duck.

Poach these stuffed legs in stock made from the pullet’s carcass.

Also poach the suprêmes and the minion fillets in good time, with a little mushroom cooking-liquor, and a few drops of lemon juice.

With a pinch of flour mixed with water, stick a fried croûton (the shape of a pyramid, three inches high and of two inch base) in the middle of a dish.

Around this pyramid, arrange the two stuffed legs and the two suprêmes; putting each of them on a decorated quenelle with the view of slightly raising them. Set the minion fillets on the legs, and, between the latter and the suprêmes, lay small heaps of cocks’ combs and kidneys, and some very white mushroom-heads. Pierce the croûton with a hatelet garnished with one truffle, one fine cock’s comb, and a large mushroom.

Serve a suprême sauce separately.

N.B.—This dish is generally bordered, either with noodle-paste, white English paste, or with a chased silver border.