1698—Poularde Rose de Mai

Poach the pullet and, when it is quite cold, raise its suprêmes and remove the bones of the breast. Coat the carcass with a white chaud-froid sauce; decorate as fancy may dictate; garnish with a mousse of tomatoes (No. 814, Préparation de la Mousse de Tomates), and arrange the latter in such wise as to reconstruct the bird.

Slice the suprêmes; coat them with white chaud-froid sauce; decorate with truffles, and glaze with chicken jelly. Garnish with the same mousse as that already used for the pullet, as many small, No. 314, Barquettes-moulds as there are chaud-froid-coated slices, and leave to set.

Put the pullets on a low cushion of rice, placed on a long dish; surround it with the No. 314, Barquettes of mousse, turned out at the last moment; set a chaud-froid-coated slice on each No. 314, Barquettes, and distribute croûtons of jelly over the dish.