3066 Poularde Isabelle de France

Method

Stuff a fattened pullet with a Risotto made with 60 g (2 oz) sliced truffle and 18 crayfish tails which have been cooked à la Bordelaise. Poach it in half white stock and half Chablis wine.

When the chicken is cooked, make the cooking liquid into a Sauce Suprême and season it well.

Arrange the pullet on a small base of bread fried in butter, coat it with some of the sauce and surround with large black truffles cooked with Champagne, each placed on a small round, slightly hollowed out Croûton of bread fried in butter.

Serve the remainder of the sauce separately.

Loading
Loading
Loading