1525—Poularde Trianon

Poach the pullet.

Dish it, and surround it with quenelles of chicken forcemeat, stuffed with foie-gras purée. Arrange these quenelles in heaps, and set a nice, whole truffle between each heap.

Pierce the pullet with a hatelet, garnished with one grooved mushroom, one fair-sized glazed truffle, and a quenelle decorated with salted tongue.

Serve a suprême sauce at the same time.