Poularde à l'Impératrice (Poularde Empress-Style)

Ingredients

• 1 poularde
• lamb sweetbreads
• calf's brain
• small onions
• light Velouté
• sauce Suprême
• purée de volaille à la crème

Instructions

1. Poach the poularde.
2. Cook the lamb sweetbreads à blanc.
3. Poach the calf's brain, keeping it very white, and cut it into large dice.
4. Cook the small onions in a light Velouté.
5. Add one third of purée de volaille à la crème to sauce Suprême.
6. Dress the poularde, set a bouquet of sweetbreads at each end, 2 bouquets of diced brain along the sides and bouquets of onions in the gaps.
7. Coat with the sauce.