1464—Poularde Demidoff

No. 250, Poëlings the pullet. When it is three-parts done, put it into a cocotte and surround it with the following garnish, prepared in advance and stewed in butter; viz:—one-half lb. of carrots and five oz. of turnips, cut into grooved crescents, one inch in diameter; five oz. of small onions cut into thin roundels, and five oz. of celery.

Complete the cooking of the pullet with this garnish, and add to it, when about to serve, three oz. of truffles, cut to the shape of crescents, and one-sixth pint of chicken stock.

Serve the preparation in the cocotte, after having cleared the liquor of all grease.