Procure a nice white poularde, cut it open down the back, and bone it
without breaking the skin, make two pounds of forcemeat (No. 120), with
which mix six large French truffles cut in slices, spread the forcemeat
half an inch in thickness upon the inside of the poularde, then have
ready boiled and nicely trimmed a small ox tongue, cover it with the
forcemeat, fold a slice of fat bacon round, and put it in the middle of
the poularde, which roll up and sew from end to end, fold the poularde
in slices of fat bacon, and tie it up in a cloth, have ready prepared
some vegetables of all kinds cut in slices, put them in a
convenient-sized stewpan, lay the poularde upon them, the breast
downwards, but first moisten the vegetables with a little salad oil, add
half a pint of Madeira wine, and sufficient white broth to cover the
poularde, set on a sharp fire to boil, skim, and let it simmer for three
hours, prepare the following garniture: braise two spring chickens
(trussed as for boiling) three quarters of an hour in the braise with
the poularde, have ready prepared a croustade as represented in the
design, upon which place a larded sweetbread nicely cooked and glazed,
place a fine cockscomb and a large truffle upon a silver attelet, and
run it through the sweetbread, sticking it upright in the croustade,
then take the poularde out of the cloth, take off the bacon, pull out
the string it was sewed up with, dry it with a cloth, and place it upon
your dish with the garniture arranged tastefully around it; have ready
the following sauce: chop half a pottle of fresh mushrooms very fine,
put them into a stewpan, with one ounce of butter and the juice of half
a lemon, boil over a sharp fire five minutes, add two quarts of white
sauce (No. 7), with one of the braise, let boil, keeping it stirred,
until it adheres to the back of the spoon, rub it through a tammie into
a clean stewpan, adding a few spoonfuls of white broth if too thick,
season with a teaspoonful of sugar and a little salt, cut a few very
black truffles in slices, and chop a couple very fine, place them on a
plate in the hot closet ten minutes; put your sauce again on the fire,
and when boiling add a gill of whipped cream, pour the sauce over the
poularde and chickens, lay the slices of truffles here and there upon
them, and sprinkle the chopped truffles lightly over, the blackness of
the truffles contrasting with the whiteness of the sauce has a pleasing
effect; serve directly you have poured the sauce and sprinkled the
truffles over. The bones being taken out of the poularde they must be
carved crosswise, thus carving through tongue and all.