Poularde Tivoli (Pot-Roast Pullet with Mushrooms and Asparagus Tips)

Ingredients

• 1 poularde
• mushrooms
• cockscombs and cock's kidneys
• sauce Allemande
• asparagus tips
• lemon
• 100 grammes butter

Instructions

1. Pot-roast the poularde.
2. Bind the cockscombs and kidneys with sauce Allemande and fill the upturned mushrooms with them.
3. Dish the bird and surround it with the mushrooms, alternated with little bundles of asparagus tips.
4. Reduce the pot-roasting stock to a decilitre, sharpen it lightly with lemon and mount it with 100 grammes of butter.
5. Coat the poularde with this sauce.