3358 Poularde Dampierre


Bone out the inside of the pullet completely and fill it with good chicken forcemeat; truss it en Entrée, poach in chicken stock and allow it to cool in the cooking liquid.

When cold, drain and trim it, then coat with white Sauce Chaud-froid flavoured with a little almond milk. Glaze with aspic jelly without having decorated the bird and arrange on a low base set on an oval dish.

Surround with 6 small Mousses of red ox tongue and 6 of foie gras, all of them moulded in fairly deep dariole moulds―arrange these alternately.

Border the edge of the dish with neat shapes of jelly.