Poularde Sylvana (Pullet Stuffed with Mousserons, Baked in a Sealed Terrine)

Ingredients

• 1 poularde
• 400 grammes mousserons
• butter
• 250 grammes fresh peas
• 10 small new onions
• 1 small lettuce
• 1 bouquet garni of sprigs of parsley and chervil and a sprig of mint
• salt
• sugar
• 50 grammes butter
• 2 small spoonfuls water
• repère
• good chicken jus (optional

Instructions

1. Sauté the mousserons in Beurre noisette and stuff the poularde with them.
2. Colour the bird in butter, then cook it halfway in the oven.
3. Put the peas, new onions, shredded lettuce, bouquet garni, salt and sugar together in a pan.
4. Work them with the 50 grammes of butter and add 2 small spoonfuls of water.
5. Cover and cook the vegetables halfway, tossing them from time to time.
6. Put the half-cooked poularde in a terrine and surround it with this garnish.
7. Close the terrine and seal the lid with repère to make it hermetic.
8. Finish the cooking in the oven for three-quarters of an hour and serve just as it is.
9. A sauceboat of good chicken jus may be sent at the same time.