Poularde Héloïse (Fattened Pullet Reformed with Truffle Forcemeat and Sauce Allemande)

Ingredients

• 1 poularde
• 200 grammes farce Mousseline
• 300 grammes raw truffle purée
• hard-boiled egg white
• butter (for the paper)
• sauce Allemande

Instructions

1. Poach the poularde, keeping it underdone.
2. Lift the suprêmes, cut them into escalopes and remove the breast bones.
3. Add the 300 grammes of raw truffle purée to the 200 grammes of farce Mousseline.
4. Fill the carcass with this forcemeat, in layers alternating with layers of the escalopes.
5. Smooth the forcemeat into a dome so as to reform the bird.
6. Decorate the surface with details of hard-boiled egg white.
7. Cover with a buttered paper and poach in a slow oven.
8. On taking the piece from the oven, nap it with sauce Allemande, keeping the sauce at a consistency that lets the white decoration stand out clearly against the brown forcemeat.
9. Serve a sauce-boat of sauce Allemande separately.