Poularde Devonshire (Poached Fattened Pullet Stuffed round a Calf's Tongue)

Ingredients

• 1 fine poularde
• chicken forcemeat with cream
• very fine sausage-meat (half the quantity of the forcemeat)
• 1 salted calf's tongue
• barding fat
• sauce Allemande
• well-reddened tongue
• fresh pea purée
• artichoke bottoms

Instructions

1. Bone out the breast of a fine poularde and season the inside.
2. Mix the chicken forcemeat with cream with half its quantity of very fine sausage-meat and fill the bird with it.
3. Set the cooked, trimmed salted calf's tongue in the middle of the bird, thick end forward, towards the neck.
4. Sew the openings up with fine string, leaving the skin loose enough not to split as it shrinks and as the forcemeat swells in poaching.
5. Truss the bird, bard it and poach it.
6. At the moment of serving, drain it; cut round the breast with the point of a knife.
7. Slide the knife blade horizontally at the height of the backbone and lift off in one piece the block of breast, forcemeat and tongue.
8. Dress the carcass, with its legs and pinions still attached, on a low base.
9. Divide the lifted breast in two lengthwise, through the tongue, and cut each half into escalopes.
10. Replace the escalopes on the carcass so as to reform the bird as it was.
11. Nap lightly with sauce Allemande finished with well-reddened tongue cut in brunoise.
12. Surround the piece with small timbales of fresh pea purée, each set on an artichoke bottom.
13. Serve a sauce-boat of the same sauce separately.