Poularde Louisiane (Fattened Pullet, Louisiana Style)

Ingredients

• 1 poularde
• 400 grammes corn à la crème
• 50 grammes pimentos
• timbales of rice
• bananas
• pâte à foncer
• corn à la crème

Instructions

1. Mix 400 grammes of corn à la crème with 50 grammes of pimentos cut in dice and stuff the poularde with it.
2. Pot-roast the poularde.
3. Dish it and surround it, on each side, with timbales of rice and fried bananas, alternating.
4. Set at each end of the dish a croustade of pâte à foncer filled with corn à la crème.
5. Serve separately the pot-roasting juices of the bird.