Poularde à la Paramé

Ingredients

• 1 poularde
• Matignon
• bards of pork fat
• carrots
• turnips
• Consommé
• lettuces
• thickened gravy (jus lié)

Instructions

1. Cover the poularde with a thick layer of Matignon, bard it and wrap it in a fine muslin.
2. Pot-roast the poularde.
3. Turn the carrots and turnips olive-shaped, cook them in Consommé and glaze them.
4. Dress the poularde and surround it with alternating bouquets of the glazed carrots and turnips and braised half-lettuces.
5. Serve a thickened gravy separately.