3360 Poularde Lambertye


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.