1692—Chaud-froid de Poularde à la Gounod

Raise the suprêmes of a poached pullet, and cool them under pressure.

Then cut them into rectangles of equal sizes; and, if necessary, bisect them in the thickness.

Prepare a slab of mousse (made from the legs and the trimmings), twice as thick as the rectangles. Smoothen this mousse neatly, and put it in the refrigerator that it may get firm. This done, cut it into pieces exactly equal in size to the suprêmes; to do this, all that is necessary is to stick the latter on the mousse by means of jelly.

Now coat each suprême garnished with mousse with white chaud-froid sauce, and decorate with a bar of notes, imitated with truffles.

Set in a square, deep silver dish; cover with limpid and melting chicken jelly; leave to set, and serve the dish incrusted in a block of ice.