1500—Poularde à la Parisienne

Poach the pullet.

Dish it; cover it with Allemande sauce, and decorate it on top with slices of truffles and salted tongue cut to the shape of cocks’ combs.

Surround with spoon-moulded quenelles of chicken forcemeat, half of which should have been combined with chopped truffles, and the other half with chopped, salted ox-tongue.

Arrange the quenelles round the fowl, alternately, and border the dish with a thread of pale glaze.