1519—Poularde Stanley

Stuff the pullet with one-half lb. of rice, three oz. of mushrooms, and three oz. of a julienne of truffles. Poach it with one lb. two oz. of sliced and No. 273, Blanchings onions, seasoned with a pinch of curry. When the pullet is ready, rub the cooking-liquor and the onions through tammy. Add one-third pint of Velouté and one-third pint of cream to this cullis; reduce to a stiff consistence; rub once more through tammy, and finish with one-sixth pint of cream.