1465—Poularde Derby

Stuff the pullet with rice, prepared after recipe No. 2256, Pilaff Rice (for the Stuffing of Fowls); and No. 250, Poëlings it. Dish, and surround it with collops of foie-gras, tossed in butter (each set on a small, fried croûton), and alternate these with large, whole truffles, cooked in champagne.

As an adjunct, serve the pullet’s cooking-liquor, cleared of all grease, combined with the cooking-liquor of the truffles and one-sixth pint of veal gravy. Reduce the whole to one-sixth pint and thicken with arrow-root.