1510—Poularde de la Reine Anne

No. 250, Poëlings the pullet.

When it is ready, remove the suprêmes and the breast bones, and fill the carcass with a garnish of macaroni and cream, combined with foie gras and truffle dice. Cover the macaroni with Mornay sauce; glaze quickly, and dish the pullet on a low cushion.

Surround it with small tartlet crusts garnished with cocks’ combs and kidneys, cohered with Allemande sauce, and set a slice of the suprêmes on each tartlet. Put a silver shell containing a pyramid of truffles behind the fowl.

Serve an Allemande sauce, flavoured with truffle essence, separately.