Pullet a la Printaniere-Glazed

Have a clean, singed pullet; break the breast bone and stuff the breast with grated fat pork mingled with truffle peelings, truss for entree (No. 178). Scald the breast in boiling water to harden the meat, then dip these scalded parts at once into cold water, wipe dry and lard with fine lardons of larding pork (No. 3, Fig. 52). Lay the puliet in a saucepan containing fragments of fat pork, roots and minced onions, salt over and steam for fifteen to twenty minutes, then moisten with two or three gills of stock (No. 194a) and allow it to fall to a glaze. Remoisten to half its height with stock and reduce the liquid slowly to half, finish cooking the pullet in this manner, basting it over frequently; when done it should be glazed to a fine color; drain it off to untruss and dress on a dish, surrounding it on both sides with clusters of new cooked carrots and small glazed onions. Strain and skim the pullet stock, reduce it until it becomes succulent, then thicken with a little good brown sauce (No. 414), serving it in a sauce-boat.