1690—Poularde en Chaud-froid à l’Écossaise

Having poached and cooled the pullets, raise the suprêmes, and cut each into three or four collops. Garnish these collops, dome-fashion, with a salpicon consisting of the meat cut from the carcass, combined with an equal quantity of salted tongue and truffle, and cohered with reduced chicken jelly.

Coat these collops with white chaud-froid sauce; sprinkle them immediately with very red tongue, truffle, gherkins, and hard-boiled white of egg; all chopped, mixed, and glazed with jelly.

Now set the collops in a deep, square silver dish, alternating them with oval slices of salted tongue.

Garnish their midst with a salad of French beans, cut lozenge-form and cohered with aspic.