1687—Poularde à la Carmélite

Poach the pullet; raise the suprêmes and remove their skin; slice them; coat them with white chaud-froid sauce, and decorate them soberly with pieces of truffle. Trim the carcass; coat it outside with white chaud-froid sauce, and fill it with a fine crayfish mousse, reconstructing it exactly in so doing.

Cause a mousse to set in a refrigerator; place the collops of suprême neatly upon it, in two rows, and between each row lay a dozen fine crayfish tails shelled and trimmed.

Coat the whole with half-melted aspic jelly; set in a deep dish; incrust the latter in a block of ice, and pour enough very good, melting aspic jelly (No. 159, Chicken Aspic) over the pullet to half-immerse it.