3271 Poussins à la Piémontaise

Method

Stuff each poussin with 40 g ( oz) white Piedmont truffle pounded together with an equal amount of pork kidney fat; truss en Entrée and colour quickly in hot butter.

After 10 minutes of cooking, place them in a Cocotte, cover with half-cooked Risotto à la Piémontaise and finish cooking uncovered in the oven.

A few minutes before serving, sprinkle with grated Parmesan, allow to glaze and sprinkle with Beurre Noisette at the last moment.

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