Quenelles de Volaille à la Morland (Truffle-Coated Chicken Quenelles with Mushroom Purée)

Ingredients

• Chicken forcemeat with panade and cream
• Finely chopped truffle
• Clarified butter
• Mushroom purée

Instructions

1. Take a chicken forcemeat with panade and cream, kept a little firm.
2. Divide it into portions of 90 grammes and mould the quenelles in the form of ovals.
3. Roll them in finely chopped truffle and press it on.
4. Cook the quenelles gently in clarified butter.
5. Dress in a turban and garnish the middle with a mushroom purée.