Poularde Princesse (Poached Pullet with Asparagus Tips)

Ingredients

• 1 poularde
• sauce Allemande
• 100 grammes Beurre de pointes d'asperges
• croustades of pomme Duchesse mixture
• asparagus tips
• truffle slices
• little bundles of asparagus tips
• small round quenelles of cream chicken forcemeat

Instructions

1. Poach the poularde.
2. Finish the sauce Allemande with 100 grammes of Beurre de pointes d'asperges per litre of sauce.
3. Dish the bird and coat it with the sauce.
4. Fill the pomme Duchesse croustades with asparagus tips bound with butter and set a slice of truffle on each.
5. Surround the bird with the croustades, alternating them with little bundles of asparagus tips.
6. Arrange a chain of small round quenelles of cream chicken forcemeat around the garnish.