1699—Poularde Rose Marie

Having poached and cooled the pullet, raise its suprêmes; cut these into collops, and coat them with white chaud-froid sauce. Trim the carcass, leaving the wings attached; garnish it with very smooth and pink, ham mousse, giving the latter the shape of the pullet, and put to set in the refrigerator.

Mould in small, oval moulds, as many No. 314, Barquettes of the same ham mousse as there are collops.

When the mousse in the fowl has properly set, coat it with chaud-froid sauce, prepared with paprika of a fine, tender, pink shade; decorate according to fancy, and glaze with chicken jelly.

Set the pullet on a low cushion of rice, placed on a dish; place the No. 314, Barquettes of ham mousse around it; set a collop on each mousse and a fine slice of truffle on each collop, and border the dish with croûtons of aspic.