1520—Poularde Souvaroff

Stuff the pullet with one-half lb. of foie gras and five oz. of truffles cut into large dice, and three-parts No. 250, Poëlings it.

Now put it into a cocotte with ten fair-sized truffles stewed in Madeira for a few minutes in the same saucepan as that in which the pullet was No. 250, Poëlings. Moisten with one-sixth pint of veal stock; close the cocotte; seal the cover with a thread of paste, and complete the cooking in a moderate oven for thirty minutes.

Serve the fowl as it stands in the cocotte.