3109 Poularde Santa-Lucia

Method

Fill the fattened pullet with truffles prepared as in the preceding recipe and braise it with Marsala.

When cooked, set it on a low base of bread fried in clarified butter placed on a dish and surround with small tartlet shapes of Gnocchi à la Romaine and slices of foie gras shallow fried in butter, arranged alternately.

Serve accompanied with buttered Sauce Demi-glace flavoured with tomato.

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