Quenelles de volaille d'Uzès (Chicken Quenelles with Sauce Aurore and Truffle)

Ingredients

• Farce de volaille à la panade et à la crème
• white chicken meat
• sauce Aurore
• truffles

Instructions

1. Add a fine hash of white chicken meat to the Farce de volaille à la panade et à la crème.
2. Mould the quenelles in an oval shape and poach them.
3. Drain them and arrange them en turban.
4. Add a fine julienne of truffles to the sauce Aurore.
5. Sauce the bottom of the dish with a little of this sauce and send the rest to table in a sauceboat.