Cream à la Sultane

Ingredients

• 1 litre béchamel (creamy white sauce)
• 750–800 grams boned poultry, cleaned and cut into pieces
• 2.5 décilitres hazelnut milk
• 175 grams pistachio butter
• 2 décilitres cream
• truffle slices, trimmed with a small round cutter
• pink farce (forcemeat), piped and gently poached
• a few drops vegetable green (for tinting)

Instructions

1. Cook the boned poultry, cut into pieces, in the béchamel sauce until the meat is tender. Remove the cooked meat and pound it finely. Add the béchamel and pass through fine cheesecloth (étamine).
2. Add the hazelnut milk and heat gently without allowing it to boil. Just before serving, finish with the pistachio butter and cream, stirring to incorporate smoothly.
3. Tint the cream with a few drops of vegetable green to achieve a very pale green colour, which should be the characteristic hue of this dish.
4. Garnish each serving with trimmed truffle slices, framed by a crescent of pink farce piped through a pastry bag and gently poached in simmering water.