3070 Poularde Louis d’Orléans

Method

Stud a whole foie gras with truffle and cook it in a little good veal stock with 1 dl ( fl oz or ½ U.S. cup) old Madeira for 15 minutes; allow to cool then place it inside a fattened pullet and truss it.

Place the chicken to set and colour with butter in a hot oven for 20 minutes, basting occasionally.

On removing from the oven, cover the bird completely with thick slices of truffle, then with thin slices of salt pork fat and finally enclose it in Hot Water Paste. Seal the edges well, place on a baking tray and make a hole in the top to allow the steam to escape. Cook in a moderate oven for 1½ hours.

Serve as it is either hot or cold.

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