1518—Poularde Soufflée

Poach the pullet.

Raise the suprêmes, and cut them into thin slices; suppress the breast-bones by means of scissors, and stuff the bird with one lb. two oz. of mousseline forcemeat of chicken, combined with one-third lb. of foie-gras purée. Spread this preparation in layers, and between each of the latter set alternate slices of suprême and truffle.

Reconstruct the bird exactly; smooth its surface; deck it with bits of truffle, salted tongue, and boiled white of egg; place the dish on a deep tray containing a little boiling water, the steam of which assists the poaching of the preparation, and poach in a moderate oven.

When about to serve, coat the pullet with Allemande sauce flavoured with truffle essence.

N.B.—The use of a bain-marie consisting of a deep pan containing boiling water, wherein the dish which holds the pullet is placed, is highly recommended, but the ideal method of poaching this sort of preparations is by means of a steamer.