Poularde Adelina Patti

Ingredients

• 1 poularde
• rice
• white chicken stock (fonds blanc de volaille)
• sauce Suprême au Paprika
• medium artichoke bottoms
• truffles
• blond meat glaze

Instructions

1. Stuff the poularde with rice prepared as for Poularde à la Diva.
2. Poach it in a white chicken stock.
3. Dress it on a low tampon and coat it with sauce Suprême au Paprika.
4. Coat a truffle in blond meat glaze for each medium artichoke bottom and garnish the bottoms with them.
5. Surround the poularde with the artichoke bottoms.
6. Serve a sauce Suprême au Paprika separately.