Poularde à la Dreux (Poached Fattened Pullet Studded with Truffle and Tongue)

Ingredients

• 1 poularde
• truffle
• tongue
• sauce Allemande
• truffle slices
• 4 medium decorated quenelles
• cocks' kidneys
• cockscombs

Instructions

1. Stud the poularde with truffle and tongue and poach it.
2. Dress it and nap it with sauce Allemande.
3. Decorate the breast with a crown of truffle slices.
4. Surround the bird with the 4 medium decorated quenelles, 2 bouquets of cocks' kidneys and 2 bouquets of cockscombs.