1489—Poularde à la Lucullus

Braise the pullet.

Dish it, and surround it with (1) fine truffles, cooked in champagne, alternated with (2) large, round quenelles of mousseline forcemeat. At either end of the dish, which should be oval, set a small silver shell of the same height as the cushion on which the pullet lies.

Garnish these shells with very white, curled cocks’ combs and cocks’ kidneys. Add the reduced braising-liquor to a half-glaze sauce, flavoured with truffle essence; cover the bottom of the dish with some of this sauce, and send what remains, separately, in a sauceboat.