Suprême de volaille Rimini (Truffle-Larded Chicken Suprêmes on Mushroom Barquettes)

Ingredients

• chicken suprêmes
• truffle
• puff pastry barquettes
• mushroom purée
• sauce Allemande

Instructions

1. Lard the suprêmes with thin strips of good black truffle and poach them.
2. Garnish barquettes of puff pastry baked blind with mushroom purée.
3. Set a suprême on each barquette.
4. Serve sauce Allemande separately.