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POULARDES (a'la Rossini)

Take two poulardes, and well clean out the stomach. Take immediately four pullets, strip off the flesh and pound it in a mortar, adding the whites of four eggs with pepper and salt. Pass the whole through a sieve. Place it immediately in a dish and on ice. Mix one and a half pints of cream little by little, whisking the same with a wooden spatula. Add half a pound of plump truffles cut in small pieces, one pound of fresh foie gras cut up; fill the interior of the poulardes with this mixture and do not tie them up too tight. Cook gently in an oven for two hours in a braising-pan with two quarts of stock. Let it cool and sprinkle it with lukewarm white sauce. Decorate with truffles and dress with whole truffles around, with a fresh foie gras cooked in aspic. One might add a skewer on each poularde, and one in the middle of the dish, each garnished with a whole truffle.