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4
Medium
6 hr
By Paul Bocuse
Published 2014
This is one of the signature dishes of Joannès Nandron, a starred Michelin chef in Lyon, and the first chef outside Paris to obtain the prestigious
Ahead of time, leave the pork bladder to soak in cold water with salt and a little vinegar for 2 hours, then pat dry.
Remove the central bone from the hen, but leave the thigh and wing bones. Slip the truffle slices between the skin and the meat, spreading them between the breast and thighs.
Make a veal mousse: place the ground veal in a bowl placed over a larger bowl filled wit