Poularde Boïeldieu

Ingredients

• Poularde
• Chicken Mousseline forcemeat — 250 grammes
• Foie gras purée — 150 grammes
• Truffles
• Truffle balls the size of a hazelnut
• Sauternes — 1 glass
• Rich chicken stock
• Arrow-root

Instructions

1. Stuff the poularde with 250 grammes of chicken Mousseline forcemeat and 150 grammes of foie gras purée.
2. Stud it with truffles and pot-roast it.
3. Dress it and arrange in front of it a bunch of 10 hazelnut-sized truffle balls scooped out with the spoon.
4. At the moment of carving, cut the forcemeat from inside into large dice; it completes the garnish.
5. Deglaze the pan with a glass of Sauternes and reduce it.
6. Add a little rich chicken stock, strain, and bind lightly with arrow-root.
7. Serve this stock separately.