Larded Pullet with Jelly

Break the breastbone of a not too fat pullet; fill in the breast and stomach with a large salpicon made of cooked veal udder, truffles and cocked foies-gras, mixed with a little fine galantine forcemeat (No. 65). Cut the legs from the pullet, truss, and steep the breast for two minutes in boiling water to stiffen the meats and facilitate the larding with lardons (No. 3, Fig. 52). Cook the pullet in a little stock (No. 194a), basting over frequently; finally glaze it at the oven door. When cold untruss, detach the legs and cut each of them in two, then cut both breasts in slices and return them to their former place. Lay the pullet on a wooden foundation covered with white paper and fastened on a dish; rearrange the two pieces of each leg, thrusting a small hatelet through, in their original places, only in a contrary direction; on each pinion set a pretty favor frill (No. 10). Surround the pullet with a thick piping of chopped jelly forced through a cornet and the bottom of the dish with a row of round peeled truffles all of the same size, then cook in wine and glaze over with a brush. A mayonnaise with fine herb sauce (No. 612) can always accompany this cold pieces.