Poularde Demi-Deuil

In this classic chicken dish thin slices of truffle are slipped under the skin and over the breast meat of a really fine bird. Poached gently and served with a sauce suprême the chicken is a superb but possibly expensive treat. Nevertheless you may stumble upon (it has been known) or be given a fresh truffle and you’ll then wish to know of a good way of cooking with it. In fact, for serving to more people, a small turkey can be prepared in the same manner. In the Ardèche the truffled