Pullet Ivory with Decorated Quenelles

Break the breast bone of a cleaned and singed pullet, tie it up as for an entree (No. 178) and insert a piece of butter into the breast; cover over with bards of fat pork and set it in a saucepan of its own dimensions; moisten to its height with stock (No. 194a), boil the liquid over a hot fire then remove the saucepan on a slower one, cover and finish cooking the pullet for forty-five to sixty minutes. As soon as done to perfection, strain the stock through a napkin into another vessel leaving the pullet to keep warm. Skim the fat from the stock and pour the top gently into another saucepan, then reduce it with some veloute sauce (No. 415) and cream; strain this through a tammy. Dress the pullet, pour the sauce over, and garnish around with chicken quenelles decorated with truffles (No. 154).