1700—Poularde à la Saint-Cyr

No. 250, Poëlings the pullet in white wine, and leave it to cool in its cooking-liquor. This done, raise the fillets; cut them into regular slices; coat them with white chaud-froid sauce and decorate.

Meanwhile, sauté fifteen larks in a No. 228, Mirepoix; remove the fillets of six of them; glaze them with brown, chaud-froid sauce, and decorate them with bits of hard-boiled white of egg.

With the remainder of the larks and five oz. of foie gras, prepare a mousse, and use the latter for reconstructing the pullet as explained in the preceding recipes. When the mousse has set properly, coat it with brown, chaud-froid sauce. Arrange the chicken fillets, coated with white, chaud-froid sauce, on either side of the mousse; in the middle put the larks’ fillets, coated with brown, chaud-froid sauce, and let them slightly overlap one another.

Set the pullet in a deep, square dish; surround it with melted, chicken jelly; let the latter set, and serve the dish incrusted in a block of ice.