Poularde Rossini (Pullet with Foie Gras, Truffle Essence and Noodles)

Ingredients

• 1 poularde
• foie gras
• butter
• very strong chicken stock (fonds de volaille très corsé)
• truffle essence
• noodles
• raw noodles

Instructions

1. Pot-roast the poularde.
2. Lift off the suprêmes and cut them into escalopes.
3. Sauté the slices of foie gras in butter.
4. Arrange the escalopes in a crown on a round dish, alternating them with the foie gras.
5. Finish a very strong chicken stock with truffle essence and pour it into the middle.
6. Serve separately a timbale of noodles bound with butter, covered with raw noodles sautéed in butter at the last moment.