Poularde à la Neva (Cold Fattened Pullet with Vegetable Salad)

Ingredients

• 1 poularde
• fine chicken forcemeat
• raw foie gras
• truffles
• chicken stock
• white sauce Chaud-froid
• truffle
• aspic jelly
• rice
• vegetable salad
• golden jelly

Instructions

1. Add diced raw foie gras and diced truffles to fine chicken forcemeat and stuff the poularde with it.
2. Poach it in a chicken stock and let it cool.
3. When thoroughly cold, coat with white sauce Chaud-froid, decorate with truffle, glaze with jelly and let it set.
4. Dress the poularde on a rice base set on a long dish.
5. Behind the bird, arrange a vegetable salad in a shell of carved rice, or simply in a large silver shell.
6. Border the dish with correctly cut croûtons of golden jelly.