Prepare as above, dress in a bordure upon the salad, sauce over with a
mayonnaise à la gelée (No. 1361), and place a large truffle, with a
cockscomb upon it, at the top.
This dish may also be made with the remains of poulardes from a previous
dinner, by cutting them in neat pieces and dipping them into a good
bechamel sauce (No. 7), well reduced and half cold; when the sauce is
set, proceed as before.