Pullet a la Zingara

Draw two pullets, single and truss with the legs inside, then tie, stiffen the breast meats and lard them with lardons of tongue and fat pork (No. 3, Fig. 52). Line the bottom of a saucepan with bards of the same pork and slices of veal, round slices of carrots and onions, one whole onion containing a clove and a bunch of parsley garnished with thyme and bay leaf; lay the pullets on top, cover over with strong buttered paper and moisten with one quart of stock (No. 194a); boil, skim and cook slowly for an hour to an hour and a half, and thirty minutes before serving allow it to brown to a nice color. Pound four ounces of unsmoked red beef tongue with the same amount of butter, season with pepper and grated nutmeg and dissolve this in a quarter of a pint of meat glaze (No. 402), heat it up and add a little espagnole (No. 414); rub the whole through a tammy and lay this puree on the bottom of a dish with the pullets on top.