Poularde Carmélite (Cold Fattened Pullet with Crayfish Mousse)

Ingredients

• 1 poularde
• white sauce Chaud-froid
• truffle
• fine crayfish Mousse
• crayfish tails
• aspic jelly

Instructions

1. Lift the suprêmes from a poached, cooled poularde, remove the skin and cut them into escalopes.
2. Coat the escalopes with white sauce Chaud-froid and decorate them with details of truffle.
3. Trim the carcass and coat the outside with Chaud-froid.
4. Build cold fine crayfish Mousse onto the carcass, enough to imitate the shape of the poularde, and let it set firm in a cooler.
5. Arrange the escalopes on the Mousse in two neat rows, with a line of shelled, trimmed crayfish tails between them.
6. Coat the whole with jelly and dress in a deep dish.
7. Embed the dish in a block of clear ice and pour in very fine melted jelly to half the height of the poularde.