1512—Poularde Reine Marguerite

Poach the pullet.

Remove the suprêmes and the breast bone, without touching either the wings or the legs, and set the carcass, thus trimmed, on a low cushion of bread or rice. Finely slice the suprêmes; add as many slices of truffle as there are collops of suprêmes, and combine the whole with a soufflé preparation with Parmesan, which should not be too light.

Reconstruct the pullet with this preparation; smooth the surface, and surround the base of the pullet with a band of paper, so that it may keep its form. Set some thin slices of Gruyère cheese upon it; dish it, and cook it in a moderately hot oven.