Crepine of Pullet

Put half a pound of grated fat pork in a saucepan with as much butter and oil, set it on the fire with the pullet and brown this to a fine color, then take out and untruss. Brown in butter some finely chopped shallot and mushrooms, season with salt, pepper and chopped parsley, let cool off, and use it to mask the surface of the pullet, then lay over a layer of not too hard quenelle forcemeat (No. 89), and wrap the whole up in a piece of "crepine" or caul fat; baste with butter, bestrew with bread-crumbs and place it in a hot oven to finish cooking the pullet; dress and pour around a buttered half-glaze sauce (No. 413), with lemon juice added.