1521—Poularde Sylvana

Stuff the pullet with one lb. of mushrooms, tossed in brown butter, and half-brown it in the oven.

Meanwhile put one pint of fresh peas into a saucepan, together with ten small new onions, one small lettuce cut julienne-fashion, and a faggot consisting of parsley stalks, chervil, and a sprig of mint. Add salt, sugar, two oz. of butter, and mix the whole up together.

Moisten with two small tablespoonfuls of water; cover and half-cook, taking care to toss from time to time during the operation. When the pullet is half-cooked, put it into a cocotte lined with a thin layer of paste, overreaching the edges of the cocotte by about two inches.

Surround it with a garnish of peas; cover it with a slice of bacon, and close the cocotte with its cover. Draw the overlapping paste over the latter; seal it down with some white of egg, that it may be hermetically closed, and set in the oven for about forty-five minutes.

Serve the preparation as it stands in the cocotte. A sauceboat of good chicken gravy may be served separately.