1504—Poularde Petite Mariée

Poach the pullet in a little white stock, and surround it (when setting it to cook) with six small new onions, six small carrots, six small new potatoes, and one-quarter pint of freshly-shelled peas.

Set the pullet in a cocotte with the garnish of vegetables, and coat it with its reduced cooking-liquor, combined with some excellent suprême sauce.