By Auguste Escoffier
Stuff the fattened pullet with foie gras and truffle as for Poularde Souvaroff and Poêlé it until three-quarters cooked.
Place in an earthenware Terrine, add 400 g (15 oz) potatoes cut in large dice and coloured in butter, cover with the lid and finish cooking together in the oven.
Serve in the dish as it is.
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