1507—Poularde Princesse

Poach the pullet.

Dish it, and coat it with an Allemande sauce, flavoured with mushroom essence and finished with two oz. of asparagus-head butter per pint of sauce. Surround it with No. 2393, Croûtes et Croustades of Duchesse potatoes, rolled in breadcrumbs and melted butter, fried, emptied, then garnished with asparagus-heads cohered with butter, and each surmounted by a fine slice of truffle. Between each No. 2393, Croûtes et Croustades set a faggot of very green asparagus-heads.