1484—Poularde Isabelle de France

Stuff the pullet with rizotto, combined with two oz. of truffle slices and eighteen crayfishes’ tails, and poach it in white stock containing one bottle of Chablis wine.

With the pullet’s cooking-liquor prepare a highly-seasoned suprême sauce. Dish the bird on a small cushion; coat it with sauce, and surround it with fine black truffles, cooked in champagne, and set each on a small, round, and slightly hollowed croûton of fried bread.

Serve the remainder of the sauce separately.