3080 Poularde Montmorency

Method

Lard the fattened pullet with thin strips of truffle and braise it with Madeira.

When cooked, arrange on a dish and place a nice decorated Quenelle at each end. Around the sides place a line of artichoke bottoms filled with buttered asparagus tips and truffle cut in short Julienne.

Serve accompanied with Sauce Madère.

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