1696—Poularde à la Lambertye

Poach the pullet and let it cool thoroughly.

Raise the suprêmes, suppress the bones of the breast and garnish the cavity with a cold chicken mousse, combined with a quarter of its volume of foie-gras purée, shaping the latter in such wise as to reconstruct the bird.

Cut the suprêmes into thin, long slices; coat them with white chaud-froid sauce, and place them on the mousse, pressing them lightly one upon the other. Deck with pieces of truffle; glaze with chicken jelly; set in a square, entrée dish, and surround with melted jelly.

When about to serve, incrust the dish in a block of ice.