1477—Poularde à la Grammont

Poach the pullet, and let it half-cool.

Now remove the suprêmes and the bones of the breast; fill up the cavity in the carcass with a garnish consisting of larks’ fillets, sautéd just before dishing; grooved button-mushroom heads; cocks’ combs and kidneys; and cohere the whole by means of Béchamel sauce, finished with truffle essence.

Slice the suprêmes, and return them to their place, setting a slice of truffle between each. Coat the pullet with a stiff Allemande sauce; sprinkle with grated Parmesan and melted butter; glaze quickly, and serve at once.