3361 Poularde Néva

Method

Stuff the pullet with good chicken forcemeat containing raw foie gras and diced truffle; poach it in chicken stock and allow to cool in the cooking liquid.

When very cold, coat it with white Sauce Chaud-froid, decorate with truffle, glaze with aspic jelly and allow to set.

Place the prepared pullet on a rice base set on an oval dish. Behind the bird place a vegetable salad arranged in either a carved rice or silver shell.

Border the dish with neat shapes of jelly.

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