Pullet with Mussels or Oysters

Truss and cook a pullet exactly as with the ravioles (No. 1995), wash some mussels in several waters and place them in a covered saucepan over a brisk fire to open; when this occurs remove from their shells, transfer them to another vessel. Fry colorless in butter a little parsley and chives, add two gills of either bechamel (No. 409) or veloute (No. 415), a little stock (No. 194a) and grated nutmeg; boil this sauce up once or twice, then put in either the mussels or else some prepared oysters; just when ready to serve, drain the pullet, untruss and dress. Thicken the sauce with a few raw egg-yolks and fine butter, heat it up without boiling and range the garnishings around the pullet, cover over with a part of the sauce and serve what remains separately.