No. 947 Poularde à la Demidoff.
Put a pint and a half of sauce béchamel (No. 7) in a stewpan, place it over the fire and reduce until becoming thick, keeping it stirred, then add twenty dressed cockscombs and twelve small French truffles, season with a little pepper, salt, and grated nutmeg, take it off the fire and stir in two yolks of eggs very quickly, stir it another minute over the fire to set, and put it away to get cold, then have a nice poularde trussed with the legs turned inside, cutting off the feet, which stick into the apertures where you turned in the legs, fix them in with string and a packing-needle, as also the legs and wings, using no skewers, and giving the poularde a handsome appearance, take out the breast-bone, stuff the poularde with the above preparation, roast it in vegetables as for the removes; when nearly done take away the vegetables and give it a nice colour; have ready the following sauce: put a pint and a half of white veal stock in a stewpan, with six spoonfuls of bechamel sauce, and reduce it to a white demi-glace, then add a little sugar and four spoonfuls of good cream; sauce round and serve.