1701—Poularde En Terrine à la Gelée

Bone the pullet all but the legs, and stuff it with a forcemeat consisting of: three and one-half oz. of veal; three and one-half oz. of fresh pork fat; three and one-half oz. of No. 268, Gratins forcemeat, prepared from fowls’ livers; two tablespoonfuls of brandy; two tablespoonfuls of truffle essence, and the yolk of an egg.

In the midst of the stuffing, set half of a raw foie gras and one raw, quartered truffle on each side. Reconstruct the pullet; truss it as for an entrée; cover it with slices of bacon, and No. 250, Poëlings in Madeira for one and one-half hours.

Leave to half-cool in the cooking-liquor; withdraw the pullet; remove the slices of bacon, and put it in a terrine just large enough to hold it.

Add a little chicken jelly to the bird’s cooking-liquor, which should not have been cleared of grease, but merely strained through a napkin; and pour this sauce over the pullet.

Do not serve until twenty-four hours have elapsed, and clear of grease as directed under “Poularde au Champagne” (No. 1688, Poularde au Champagne).

Serve the terrine in a block of ice, or on a dish with broken ice all round.