In Lucien Tendret’s original 1892 recipe for this dish, a stuffing is prepared with cubed truffles and the chicken’s liver. In the following modification, truffle slices are slipped under the chicken’s skin and added to the steaming liquid. French chefs are predisposed to using black truffles, but the method is at least equally exciting with fresh white truffles. The method can be adapted and the truffles replaced with herbs such as tarragon (again, slipped under the skin) or with chopped wild mushrooms cooked down to a duxelles and placed under the skin.
The original recipe finishes the steaming liquid like a fricassée with roux, cream, and egg yolks, but in this modification, the chicken is served surrounded with the well-truffled steaming bouillon.
|fresh black or white truffles|
|excellent brown chicken stock|
Copyright © 2017 by James Peterson. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.