1496—Poularde à la Montmorency

Lard the pullet with truffles, and braise it in Madeira.

Set it on an oval dish, and, at either end of the latter, place a fine, decorated quenelle; on either side of the fowl arrange some artichoke-bottoms, garnished with asparagus-heads, cohered with butter.

Serve separately a half-glaze sauce with Madeira, to which the braising-liquor of the pullet has been added.