3112 Poularde Souvaroff

Method

Stuff a fattened pullet with a mixture of 250 g (9 oz) foie gras and 150 g (5 oz) truffle both cut in large dice and Poêlé it until three-quarters cooked.

Place the pullet in an earthenware Terrine with 10 medium-sized truffles which have been cooked for a few minutes with a little Madeira in the same pan used for the chicken.

Add 1 dl ( fl oz or ½ U.S. cup) well flavoured chicken stock, cover with the lid and seal with a band of flour and water paste. Place in a moderate oven for 30 minutes to complete the cooking and serve as it is.

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