1447—Poularde Ambassadrice

Stud the pullet with truffles, cover it with a Matignon (No. 227, Matignon), wrap it in muslin, and braise it.

Remove the suprêmes; suppress the bones of the breast; fill the carcass with a garnish of asparagus-heads, cohered with butter, and arrange this garnish as already described under No. 1444, The Way to Serve Poultry Relevés Quickly and Hot.

Slice the suprêmes, and put them back on the garnish, in suchwise as to reconstruct the breast of the fowl. Coat the piece with somewhat stiff and fine suprême sauce; dish it, and surround it with lamb sweet-breads, studded with truffles, braised and glazed, and alternate the sweetbreads with little faggots of asparagus-heads.