Chaud-froid de volaille Félix Faure (Chaud-froid of Chicken Félix Faure)

Ingredients

• 1 fine poularde (suprêmes
• foie gras purée
• poultry forcemeat (farce de volaille)
• raw foie gras
• truffles
• egg white
• poultry stock
• cold Mousse made with the poached leg flesh
• white sauce Chaud-froid
• aspic jelly

Instructions

1. Lift the suprêmes from a fine poularde, split each in two through its thickness without separating the halves, and flatten them lightly.
2. Spread them on a cloth, season them, and lay on one face a layer of foie gras purée bound with a little poultry forcemeat.
3. Arrange on that layer rectangles of raw foie gras a centimetre thick and cover them with the same forcemeat.
4. Lay broad slices of truffle on the forcemeat and mask them likewise with forcemeat.
5. Moisten the surface with egg white and fold the other part of the suprême back over the whole.
6. Wrap each suprême in a muslin, arrange them in a sautoir, moisten barely to their height with poultry stock, and poach in a slow oven.
7. Let them cool in the cooking liquor under a light press.
8. Unwrap and cut each suprême into 10 or 12 small medallions.
9. Envelop each medallion in cold Mousse made with the leg flesh poached separately, and firm it on ice.
10. Coat the medallions with white sauce Chaud-froid and decorate each with a fine slice of truffle.
11. Line a dome mould with jelly and decorate it with slices of truffle.
12. Build the medallions into the mould as for an Aspic, let set, and turn out onto a napkin at the moment of serving.