3360 Poularde Lambertye

Method

Poach the pullet, allow it to cool thoroughly then remove the two breasts.

Cut off the breast bone and fill the carcase with cold chicken Mousse containing a quarter its volume of foie gras puree; mould to the original shape of the pullet.

Cut the breasts into long thin slices, coat them with white Sauce Chaud-froid, then lay them overlapping back on the prepared bird. Decorate with shapes of truffle, glaze with jelly, allow to set, then place it in a deep rectangular dish and surround with cool melted jelly.

To Serve

Place the dish on a block of sculpted ice.

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