1463—Poularde en Demi-Deuil

Between the skin and the fillets of the fowl insert a few fine slices of raw truffle. Lard the pullet and poach it.

When it is ready, strain the cooking-liquor through a napkin; reduce it, and add it to a very white suprême sauce, containing slices of truffle.

Dish the pullet; cook it with some of the sauce, and send what remains, separately, in a sauceboat.