1523—Poularde Tosca

Stuff the pullet with rice, prepared after No. 2256, Pilaff Rice (for the Stuffing of Fowls), and No. 250, Poëlings it in short moistening. Dish it on a low cushion of fried bread, and surround it with a garnish of braised, tuberous fennel-roots.

Send the pullet’s No. 250, Poëlings liquor separately, after having reduced and finished it with butter.