3081 Poularde Nantua

Method

Poach the fattened pullet in the usual manner.

Arrange on a dish and coat with Sauce Suprême finished with Crayfish Butter.

Surround with bouquets of Quenelles made from chicken forcemeat and Crayfish Butter, crayfish tails cooked with a Mirepoix, and slices of truffle.

,