Poularde Princesse Hélène (Rice-Stuffed Pullet with Spinach Subrics)

Ingredients

• 1 poularde
• rice prepared as for the Poularde à la Diva
• sauce Suprême
• Subrics d'épinards
• white truffles
• butter

Instructions

1. Stuff the poularde with rice prepared as for the Poularde à la Diva and poach it.
2. Cook the Subrics d'épinards at the last moment.
3. Dish the poularde, coat it with sauce Suprême and surround it with the subrics.
4. Barely warm the shavings of white truffle in butter.
5. Arrange them in a silver shell and place it behind the bird.