Pullet a la Martiniere

Poeler a pullet very white (No. 12); drain and cut it up into eight pieces; dress them simply on a force-meat ring poached on the dish; surround with a circle of medium-sized poached spoon quenelles (No. 155), and cover the chicken and quenelles with good veloute sauce (No. 415), reduced with mushroom peelings, and finished with a little good cream. Serve the remainder of the sauce separately with very small and very white mushrooms added.