1475—Poularde à la Gastronome

Stuff the pullet with one-half lb. of noodles, slightly tossed in butter, and No. 250, Poëlings it.

Swill the saucepan with one-quarter pint of champagne. Dish the pullet and surround it with medium-sized truffles, cooked in champagne, alternated with small heaps of cooked and glazed chestnuts, and place a cock’s kidney between each heap.

Serve, separately, a half-glaze sauce, flavoured with truffle essence and combined with the reduced swilling-liquor.