Poularde Lambertye (Cold Fattened Pullet with Chicken and Foie Gras Mousse)

Ingredients

• 1 poularde
• cold chicken Mousse
• foie gras purée
• white sauce Chaud-froid
• truffle
• aspic jelly

Instructions

1. Poach the poularde and let it cool thoroughly, then lift the Suprêmes.
2. Remove the breast bones.
3. Fill the carcass with cold chicken Mousse mixed with a quarter of foie gras purée, arranging it so as to reconstitute the bird.
4. Cut the Suprêmes into long, very thin escalopes and coat them with white Chaud-froid.
5. Lay them back on the Mousse, resting them lightly one on another.
6. Decorate with details of truffle and glaze with jelly.
7. Dress the poularde in a square Entrée dish, surround with melted jelly, and at serving embed the dish on a block of cut clear ice.