1697—Poularde à la Neva

Stuff the pullet with chicken forcemeat (No. 200, Chicken Forcemeat for Galantines, Pies and Terrines), combined with foie gras and truffles, cut into dice; poach it in chicken stock and let it cool. This done, coat the piece with white chaud-froid sauce, decorate with jelly, and leave to set.

Set the pullet on a cushion of rice, lying on a long dish. Behind the bird, arrange a fine, vegetable salad in a shell of carved rice, or in a large, silver shell.

Border the dish with neatly-cut croûtons of pale jelly.