Bone the legs of two poulardes, leaving as much skin as possible on
them, then stuff and braise them as directed for poularde à la Marie
Stuart (No. 528), only place slices of truffles between the flesh and
the skin, then poach a square piece of forcemeat (No. 120) three inches
high, and smaller at the top than the bottom; when cold place it on a
cloth and cut it in the shape of a pyramid according to the size of your
dish, make it hot in some stock, take it out carefully and fix it in the
centre of your dish upon a piece of mashed potato, then take up the
legs, draw out the thread and place them on a cloth to drain; have four
very small silver skewers, or atelettes, place a nice truffle warmed in
stock on each, dress a leg upon each side of the pyramid upon a piece of
mashed potato, perpendicular, and run an atelette through each at the
top, fixing it to the forcemeat, they being nearly upright; then have
ready the following sauce: chop four small truffles and put them in a
stewpan, with half a glass of Madeira wine, reduce a minute, then add
the stock the legs were braised in (having previously passed it through
a cloth and taken off the whole of the fat), and twelve spoonfuls of
brown sauce (No. 1); reduce till it adheres to the back of the spoon,
add a little sugar, sauce over and serve.
To simplify the above they may be cooked as described, and dressed plain
on the dish with the sauce over.