Pullet a la Mornay

Select a good clean pullet and truss it for entree (No. 178); poeler it in a stock (No. 194a), keeping it very white, then drain, and when half cold detach the bread so as to be able to dress a garnishing in the empty spaces of the remaining carcass. Escalop these breast fillets and lay them in a sautoir with a garnishing composed of cocks'-combs and kidneys, mushrooms and foies-gras, and moisten this stew rather sparingly with reduced thick allemande sauce (No. 407). Range this in the cleaned out empty space, having them reassume their former shape, smooth them nicely and cover with a layer of Mornay sauce (No. 504), smooth this also and besprinkle over with a grated parmesan cheese, then glaze the surface under a salamander (Fig. 123) or in a hot oven. After finishing the pullet dress it on a long dish containing a layer of poached forcemeat, cover the breasts with a row of slices of truffles and surround the base with clusters of chicken croquettes.