Galantine of Pullet or Capon a la Mozart

This cold entree can be dressed on a support slightly higher in the middle, covered with cooked paste (No. 131) and dried in the air. Singe a not too fat pullet, split it down the back, bone entirely, and season the inside. Prepare this pullet the same as a galantine of turkey a la Berger (No. 2499), and sew it up; wrap it well and cook for one hour and a half to two hours in clear, unskimmed stock (No. 194a), having the pullet bones added, and two or three boned and blanched calves' feet, some roots, onions and aromatic herbs. When the boned pullet has cooked for a sufficient length of time, drain it off and unwrap it; wrap it up once more and reshape it, tying it very tight, and then place it to cool under the pressure of a weight. When cold, pare off the ends and cut it up into equally thick slices, and divide each of these slices into two; dress them neatly in a single row on the support; garnish around with cocks'-combs and mushrooms covered over with chaudfroid, intermingled with chopped jelly, and besides have a few small cases filled with glazed truffles.