No. 1984
Pullet, Ancient Style
Poularde a l'Ancienne
Draw and singe a pullet, trim and insert slices of truffle between the skin and flesh, truss as for an entree (No. 178), and lard the legs with rosettes of truffles, bard it nicely and cook in stock (No. 194a) then drain and dress garnishing around with cauliflower and serving a separate well-buttered veloute sauce (No. 415) into which mingle some chopped up truffles.