Poularde en terrine à la Gelée (Fattened Pullet in Terrine with Jelly)

Ingredients

• 1 poularde
• 100 grammes veal
• 100 grammes fresh fat pork
• 100 grammes gratin forcemeat of chicken livers
• 2 spoonfuls cognac
• 2 spoonfuls truffle essence
• 1 egg yolk
• half a raw foie gras
• 4 quarters of raw truffle on either side
• bards of fat
• Madeira
• aspic jelly

Instructions

1. Bone the poularde, apart from the legs.
2. Make a forcemeat of 100 grammes veal, 100 grammes fresh fat pork, 100 grammes gratin forcemeat of chicken livers, 2 spoonfuls cognac, 2 spoonfuls truffle essence and one egg yolk, and fill the bird with it.
3. Set half a seasoned raw foie gras in the middle of the forcemeat, with 4 quarters of raw truffle on either side.
4. Reform the poularde, truss it in Entrée fashion, bard it and pot-roast it with Madeira for an hour and a half.
5. Let it cool halfway in its cooking liquor, then take it out, remove the bards and put it in a terrine that will just hold it.
6. Add a little jelly to the unskimmed pot-roasting liquor, pass it through a napkin and pour it into the terrine.
7. Do not serve before 24 hours, and degrease the jelly as explained at the Poularde au Champagne.
8. Dress the terrine on a block of ice, or set it on a dish and surround it with ice at serving.