Poularde Rose-Marie (Cold Fattened Pullet with Ham Mousse)

Ingredients

• 1 poularde
• white sauce Chaud-froid
• very fine ham Mousse
• sauce Chaud-froid with Paprika
• aspic jelly
• truffle
• rice

Instructions

1. Poach and cool the poularde, then lift the suprêmes, cut them into escalopes and coat them with white Chaud-froid.
2. Trim the carcass, leaving the pinions on, and fill it with very fine, well-pink ham Mousse, giving it the shape of the poularde; let it set firm in a cooler.
3. Mould as many small ham Mousses in barquette moulds as there are escalopes.
4. When the Mousse on the bird is well set, coat it with sauce Chaud-froid with Paprika of a fine soft pink colour.
5. Decorate at will and glaze with jelly.
6. Dress the poularde on a low rice base set on a long dish and arrange the barquettes of ham Mousse around it.
7. Place a chaud-froid escalope on each Mousse and a slice of truffle on each escalope, then border the dish with croûtons of jelly.