Pullet a la Villars

Truss a pullet as for an entree (No. 178) with the legs inside; rub over the breasts with half a lemon, cover with bards of fat pork, tie well and poeler it in some good stock (No 12) keeping it very white. Just when prepared to serve, drain out the pullet, untie and dress it on a trimmed rice croustade foundation fastened on a dish, and surround it with a white garnishing composed of lamb's sweetbreads, cocks'-kidneys and mushroom heads, dressed in clusters and these alternated with fine slices of red beef tongue cut in points to resemble cocks'-combs. Cover the pullet and garnishings with a little Villars sauce (No. 559) and serve more of it separately.