3262 Poulet de Grains Mascotte

Method

Colour the chicken in butter in a pan and surround with 100 g ( oz) each of olive-shaped pieces of potato and quartered or diced artichoke bottoms, both sautéed in butter. Cover and place in the oven.

When almost cooked, remove the chicken and place in a hot Terrine with its garnish plus 10 slices of truffle and 2 tbs veal gravy. Cover with the lid, place in a warm oven for 10 minutes and serve as it is.

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