1498—Poularde à l'Orientale

Stuff the pullet with one lb. of pilaff rice with saffron, and poach it.

Remove its suprêmes; suppress the breast-bones by means of scissors, without touching the rice, and coat the latter with Béchamel sauce coloured with tomato sauce and flavoured with saffron.

Dish; reconstruct the sliced suprêmes on the rice, and set between each slice another of chow-chow stewed in butter. Cover the pullet with the same sauce as that indicated above, and surround it with quarters of chow-chow cooked in butter, or serve this garnish separately.