Pullet, Modern Style

Peel two pounds of fresh truffles and chop up the peelings; pound them with one pound of panada, adding half as much raw foies-gras; continue to pound, putting in eight ounces of grated fat pork, a few eggs and seasoning, then rub the whole through a sieve. Fill the breasts of a pullet with a part of this dressing, using the remainder for the insides; braise (No. 12) with a very little moistening; dress when cooked, and garnish around with cocks'-combs, and the peeled truffles sauted in butter, and cooked in Madeira. Reduce the braise stock with veloute sauce (No. 415), and just when ready to serve incorporate a few pats of fine butter; pour it over the pullet and garnishings, and serve some well-buttered chicken puree (No. 713) separately.