1688—Poularde au Champagne

Stuff a pullet two days beforehand with a whole foie gras studded with truffles and stiffened in butter for twenty minutes. No. 250, Poëlings it in champagne; put it in a cocotte; cover it with its No. 250, Poëlings-liquor, containing a sufficient addition of succulent jelly, and leave it to cool.

On the morrow remove, by means of a spoon, the grease that has settled on the jelly, and scald the latter twice or thrice with boiling water, in order to remove the last traces of grease.

Serve this pullet very cold, in the same cocotte in which it has cooled.