3042 Poularde Derby

Method

Stuff the fattened pullet with 200 g (7 oz) Riz Pilaw mixed with 100 g ( oz) each of foie gras and truffle cut into large dice.

Poêlé the bird then place it on a dish and surround with alternate large truffles cooked in Champagne, and slices of sautéed foie gras each placed on a small Croûton of bread fried in butter.

Serve separately the cooking liquid from the pan to which 1 dl (3½ fl oz or ½ U.S. cup) veal gravy and the cooking liquor of the truffles has been added, then reduce it to 2 dl (7 fl oz or U.S. cup) and lightly thicken with arrowroot.

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