Poularde Mancini

Ingredients

• 1 poularde
• macaroni
• cheese
• cream
• 100 grammes foie gras
• 50 grammes truffles
• truffles
• a smooth
• bread or rice

Instructions

1. Poach the poularde.
2. Lift off the suprêmes and remove the breastbone without touching the pinions or the legs; set the carcass on a very low tampon of bread or rice so that it stands steady.
3. Bind the macaroni with cheese and cream and mix in 100 grammes of diced foie gras and 50 grammes of truffles cut in julienne; fill the carcass with it.
4. Cut the suprêmes into escalopes and re-form them on the macaroni, alternating with fine slices of truffle.
5. Coat the poularde with a smooth, thick sauce, sprinkle with grated cheese and glaze quickly under the salamander.