Pullet with Croustades Financiere

Draw a pullet, singe and free it well of all the pin feathers adhering to the flesh; truss as for an entree (No. 178) and rub over with lemon juice; wrap it up in thin slices of fat pork, tying it on firmly. Cover the bottom of a saucepan with bards of fat pork, slices of veal, two slices of raw, smoked ham, a few cut up carrots, two onions, two cloves, a bunch of parsley garnished with thyme and bay leaf, and season with salt and whole peppers; place it on the fire and let simmer for an hour or more and when done, strain the stock through a napkin, remove its fat and reduce it with two gills of espagnole (No. 414). Drain the pullet, untruss and lay it on a dish, garnishing around with some croustades made in molds (No. 3, Fig. 137) and filled with financiere salpicon (No. 667).