Pullet a la Dame Blanche

Truss a pullet to be served as an entree (No. 178), rub over the breast with half a lemon, and cover with slices of fat pork. Poeler the pullet in some good stock, as explained in No. 12, adding to it a piece of bacon previously blanched. When the pullet is cooked, strain the stock, free it of fat, and keep the chicken hot in this. Place on the fire to reduce four gills of veloute sauce (No. 415), incorporating a part of the reduced stock slowly into it with a coffeespoonful of prepared red pepper (No. 168); when succulent, strain. Dress the pullet on a thin layer of forcemeat (No. 79) poached on a dish, surround it with small clusters of potatoes cut in balls with a large vegetable scoop, and simply cooked first in salted water, then steamed. Cover the pullet with a part of the sauce, serving the remainder separately. Pullets or capons may be handed round to the guests after being cut up, and they can also be carved on the dining-room sideboard, and served on hot plates with some of the garnishing, and a little of the sauce.