Pullet, Parisian Style-Stuffed

This entree is dressed on a dish decorated with an open-work border made of cooked paste (No. 10), having the empty space in the center covered with a wooden foundation masked over with noodle paste (No. 142), dried in the air. Draw a pullet through the side, break the breastbone to be able to draw it out, and stuff the breast with quenelle forcemeat (No. 89), finished with a few spoonfuls of cooked fine herbs (No. 385), and a foies-gras salpicon cut in three-eighths of an inch dice, and truffles of the same size; sew the breast skin underneath, and truss the pullet as for entree (No. 178); cover with slices of fat pork and cook in a good stock (No. 194a), keeping it white, and when done properly, drain, untie, and untruss. Lay it on the foundation already placed on the dish; surround it with a garnishing of round truffles cooked at the last moment with Madeira and melted glaze (No. 402). Cover the pullet with some good veloute sauce (No. 415), reduced with its own stock and the Madeira and glaze in which the truffles have been cooked, and serve a sauce-boat of the sauce at the same time.