Pullet a la Demidoff

Draw a pullet through the side; crack the breastbone so as to be able to draw it out and fill the empty space with quenelle forcemeat (No. 89), containing cooked fine herbs (No. 385) and chopped truffles, sew up the skin underneath, also the side opening, and truss the pullet to be served as an entree (No. 178). Cover over with fat pork, and cook it for an hour and a half in some good mirepoix stock (No. 419). When done to perfection, drain, untruss, and dress it on a dish having a bottom of croustade rice fastened to it and surround with a garnishing dressed in groups composed of small truffle balls cut out with a three-eighths vegetablespoon, small balls from the red part of carrots, and small balls of white turnips, also clusters of fresh green peas cooked English style in an untinned pan. Cover the pullet with a little veloute sauce (No. 415) strained and reduced with the pullet stock, and finished with two spoonfuls of good raw cream, serving a sauce-boat of veloute sauce (No. 415) separately.