3019 Poularde Albuféra

Method

Stuff the fattened pullet with rice containing large diced foie gras and truffle and poach it.

Arrange on a dish and coat with Sauce Albuféra.

Surround with a garnish of: small balls of truffles cut with a round spoon cutter, small round Quenelles made from chicken forcemeat, button mushrooms and cocks’ kidneys—all mixed with a little Sauce Albuféra; border the dish with shapes of ox tongue cut in the shape of cockscombs.