1478—Poularde Grand Hôtel

Cut up the fowl as for a sauté dish, and cook it in butter, under cover. Then set the pieces in a very hot cocotte, and distribute thereupon five oz. of raw truffles cut into thick slices and slightly salted and peppered.

Swill the sautépan with a few tablespoonfuls of white wine; add a little chicken stock; pour this liquor into the cocotte; thoroughly close the latter, and put it in a very hot oven for eight or ten minutes with the view of cooking the truffles.

Serve the preparation as it stands in the cocotte.

N.B.—This dish was invented at the Grand Hotel at Monte Carlo, as a means of offering to those who could not wait for the preparation of truffled pullets a substitute of a somewhat similar nature to the latter.