Turban de Filets de Poulet (Moulded Ring of Chicken Fillets with Truffles and Garniture Toulousaine)

Ingredients

• chicken fillets
• butter
• truffles
• farce Mousseline
• tongue
• sauce Allemande
• garniture à la Toulousaine

Instructions

1. Take the number of fillets determined by the size of the mould; flatten them fairly thin and trim their sides.
2. Line a buttered Savarin mould with the fillets, setting a row of very thinly cut truffle slices between each one and letting the fillet ends hang outside the mould.
3. Mask the fillets with a layer of farce Mousseline one centimetre thick.
4. Bind a coarse salpicon of tongue, truffles and mushrooms with thick sauce Allemande and fill the mould three-quarters full with it.
5. Finish filling the mould with forcemeat, then fold the overhanging fillet ends back over it.
6. Poach in the bain-marie for about 40 minutes.
7. Take the mould from the bath, let the turban rest 5 minutes, then turn it out onto a round dish.
8. Pour a garniture à la Toulousaine into the middle and surround the turban with a cordon of sauce Allemande.