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Truffles and Pistachios

One hard-boiled Egg.

One pint of Stock.

A little Glaze.

Some chopped Aspic Jelly.

Bone a large fowl, draw the skin of the legs and wings inside, spread out the fowl flat on the table, season with pepper, salt, and a little aromatic spice. Spread a layer of sausage meat an inch thick upon the fowl, add some long stripes of tongue or ham, some good black truffles, a few Pistachio nuts and some stripes of hard-boiled egg; put a thin layer of sausage meat over all this, fold the fowl over both sides, roll it in a clean cloth, fasten the ends very tightly with string, braise it in some good stock for an hour and a half to two hours, according to the size of the fowl. When cooked and nearly cold, remove the cloth, as it always becomes loose, tie it up again tightly at both ends as before, press it between two dishes with weights on the top: when cold remove the cloth, glaze it all over, and garnish with chopped aspic jelly.