1694—Poularde à la Dampierre

Completely bone the pullet’s breast, and stuff it with a preparation of chicken forcemeat (No. 200, Chicken Forcemeat for Galantines, Pies and Terrines). Sew up the piece, truss it as for an entrée, and poach it in a chicken stock.

When it is cold, trim it, and coat it with a white chaud-froid sauce, combined with a little almond milk. Glaze with aspic jelly, and set it, without decorating it, on a low cushion lying on a long dish.

Surround it with six small, ham mousses and six small, chicken mousses, moulded in deep dariole-moulds, and arranged alternately.

Border the dish with croûtons of jelly, cut very neatly.