1509—Poularde Régence

Stuff the pullet with one lb. of mousseline forcemeat of chicken, combined with three oz. of crayfish purée, and poach it.

Dish it; coat it with Allemande sauce, flavoured with truffle essence, and surround it with the following garnish, arranged in small heaps:—Spoon-moulded quenelles of mousseline, chicken forcemeat; white, curled, cocks’ combs; slices of raw foie gras, stamped out with a round cutter, and tossed in butter; small, grooved, cooked, and very white mushrooms; olive-shaped truffles, and one round quenelle decorated with truffles at either end of the dish.