1446—Poularde Alexandra

Having larded the pullet with tongue and truffle, poach it.

This done, remove the suprêmes, and replace them by mousseline forcemeat; smooth this forcemeat, giving it the shape of the pullet in so doing, and set to poach in the front of the oven.

Now, coat the piece with Mornay sauce, and glaze quickly. Dish, and surround with tartlet-crusts garnished with asparagus-heads, cohered with butter; place a collop of the reserved suprêmes (which should have been kept hot) on each tartlet, and border the dish with a thread of pale glaze.