3049 Poularde à l’Elysée

Method

Stuff the fattened pullet with 200 g (7 oz) Mousseline forcemeat containing 125 g ( oz) each of diced foie gras and truffle; stud the breast with pieces of truffle and poach the pullet in the usual manner.

Arrange on a dish and surround with 5 whole truffles on each side and a bouquet of chicken Quenelles, mushrooms, cockscombs and kidneys mixed with Sauce Suprême, at both ends.

Serve accompanied with a sauceboat of Sauce Suprême.

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