Poularde Souwaroff (Pullet with Foie Gras and Truffles, Sealed in a Terrine)

Ingredients

• 1 poularde
• 250 grammes foie gras
• 150 grammes raw truffles
• 10 medium truffles
• Madeira
• 1 decilitre strong chicken stock
• paste

Instructions

1. Stuff the poularde with the foie gras and raw truffles cut in very large dice.
2. Pot-roast the bird three-quarters of the way.
3. In the same pan, stew the 10 medium truffles in Madeira for a few minutes.
4. Put the poularde in a terrine with these truffles.
5. Add 1 decilitre of strong chicken stock and cover the terrine.
6. Seal the lid with a rope of paste.
7. Finish the cooking in a gentle oven for half an hour and serve just as it is.