1501—Poularde Adelina Patti

Stuff the pullet with rice, prepared after recipe No. 2256, Pilaff Rice (for the Stuffing of Fowls), and poach it in white, chicken stock. Dish it on a low cushion; cover it with a suprême sauce, flavoured with paprika, and surround it with fair-sized artichoke-bottoms, each garnished with a fine truffle, coated with pale meat glaze.

Serve separately a sauceboat of the same sauce as that already used in coating the pullet.