Pullet with Ravioles

Draw a fine pullet, singe and clean it well, truss it for an entree, (No. 178), and cover over with slices of fat pork. Butter the bottom of a braziere (Fig. 134), lay over some sliced onions and carrots, a bunch of parsley garnished with thyme and bay leaf, a clove of garlic and two cloves. Moisten with stock (No. 194a) to three-quarters its height, then boil, skim and cook slowly for one hour and a half to two hours; drain off the stock, free it of fat and return this to the braziere to keep the pullet warm. Reduce the stock with veloute (No. 415) if for white, or espagnole (No. 414) if for brown. Dress the pullet on a layer of ravioles (No. 2976) mingled with some veloute or espagnole and parmesan cheese, and serve a separate sauce-boat of the sauce with cooked fine herbs (No. 385) and chopped parsley added.