1491—Poularde Marguerite de Savoie

Fry quickly ten larks in butter, insert these into a fine pullet, and braise the latter in veal stock and white Savoy wine, in equal quantities. Prepare a milk polenta (No. 2294, Polenta); spread it on a tray in layers one inch thick, and let it cool. Now stamp it with a round cutter one and one-half inches in diameter, and, a few minutes before serving, dredge these roundels of polenta, and brown them in clarified butter.

Just before dishing up, sprinkle them with grated Parmesan, and glaze them quickly at the salamander.

Dish the pullet on a very low cushion of fried bread; surround it with the glazed roundels of polenta; pour a little of the fowl’s cooking-liquor, thickened, over the dish, and send what remains of it in a sauceboat.

Serve at the same time a vegetable-dish of white Piedmont truffles, slightly heated in a little butter and some consommé.