3058 Poularde Grand Hôtel

Method

Cut a fattened pullet as for Sauté then cook with butter in a pan covered with a lid.

Arrange the pieces of chicken in a very hot Terrine and cover with thick slices of raw truffle lightly seasoned with salt and pepper.

Deglaze the pan with dl (5 fl oz or ⅝ U.S. cup) white wine, add a little chicken stock and strain over the chicken. Cover tightly with the lid and place in a very hot oven for 8–10 minutes so as to cook the truffle.

Serve in the Terrine as it is.

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