Joannès Nandron’s Truffled Bresse Hen in a Pouch

Name: Joannès Nandron’s Truffled Bresse Hen in a Pouch (Poularde de Bresse truffée en vessie Joannès Nandron)
Prep time: 1 h
Cook time: 2 h 15 min
Total time: 5 h 15 min
Yield: Serves 4
Cuisine: French
Ingredients: 2 oz. (50 g) turnips, turned; 1 pork bladder, plus salt and vinegar for soaking; 2 oz. (50 g) peas; 2 oz. (50 g) celeriac; 2 oz. (50 g) green beans; 1 leek, white part only; 2 oz. (50 g) carrots; 4 ¼ oz. (120 g) ground veal; 5 tablespoons (80 ml) heavy cream; Salt and pepper; 22 ½ pints (10 liters) white chicken stock, preferably prepared with the giblets and bones from the hen; A little Madeira wine; 1 Bresse hen, weighing about 4 lb. (1.8 kg); 8 large truffle slices

Poularde de Bresse truffée en vessie Joannès Nandron

Preparation info

Serves
4

Difficulty
Medium
Ready in
6 hr

Appears in

Paul Bocuse

By Paul Bocuse

Published 2014

About

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 Meilleur Ouvrier de France award in 1949.

Ingredients

1 pork bladder, plus salt and vinegar for soaking
1 Bresse hen, weighing about 4 lb. (1.8 kg)
8 lar

Main course
Gluten-free

Method

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