Poularde Dampierre (Cold Fattened Pullet in White Chaud-froid)

Ingredients

• 1 poularde
• fine chicken forcemeat
• chicken stock
• white sauce Chaud-froid
• a little almond milk
• aspic jelly
• 6 small Mousses of scarlet tongue
• 6 Mousses of foie gras

Instructions

1. Bone out the breast of the poularde entirely and stuff it with fine chicken forcemeat.
2. Truss it in Entrée fashion and poach it in a chicken stock.
3. When thoroughly cold, trim it and coat it with white sauce Chaud-froid with a little almond milk added.
4. Glaze with jelly, without decorating.
5. Dress the poularde on a low base set on a long dish.
6. Mould 6 small Mousses of scarlet tongue and 6 Mousses of foie gras in high-sided dariole moulds and arrange them alternately around the bird.
7. Border the dish with correctly cut croûtons of jelly.