3099 Poularde Régence

Method

Stuff the fattened pullet with 400 g (14 oz) Mousseline forcemeat mixed with 100 g ( oz) purée of crayfish and poach it in the usual manner.

When cooked, place on a dish, coat with Sauce Suprême flavoured with truffle essence and surround with bouquets of a Régence garnish for poultry.

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