Pullet a la Lester Wallack

Break and remove the breastbone of a clean pullet, fill in the empty breast space with a dressing made of grated fat pork, chopped mushrooms, and bread steeped in milk and this liquid squeezed out; truss as for an entree (No. 178), cover with bards of fat pork, and poeler it quite white (No. 12), then untie and dress on a rice croustade foundation fastened on a dish; surround it simply with turned and channeled mushroom heads (No. 118), cooked artichoke bottoms about two and a half inches in diameter, removing the center with a five eighths of an inch cutter, then divide into eight pieces, and small chicken quenelles poached in salted water; all these garnishings to be arranged in separate groups. Cover the pullet with some good veloute sauce (No. 415), reduced and thickened with egg-yolks and cream, and finished at the last moment with a salpicon of foies-gras (No. 743), passed through a fine sieve; serve more of the sauce in a sauce-boat.