Poularde Derby (Fattened Pullet Stuffed with Rice, Foie Gras and Truffles)

Ingredients

• 1 poularde
• 200 grammes rice
• 100 grammes foie gras (for the stuffing)
• 100 grammes truffles (for the stuffing)
• large whole truffles
• Champagne
• escalopes of foie gras
• butter
• small croutons
• 1 décilitre veal jus
• arrow-root

Instructions

1. Combine the 200 grammes of rice with the 100 grammes of foie gras and the 100 grammes of truffles, both cut in large dice, and stuff the poularde with it.
2. Pot-roast the bird.
3. Cook the large whole truffles in Champagne.
4. Sauté the escalopes of foie gras in butter and set each one on a small crouton fried in butter.
5. Dress the poularde and surround it with the whole truffles and the escalopes on their croutons, alternating the two.
6. Add to the pot-roasting fonds 1 décilitre of veal jus and the truffle cooking-liquor, reduce to 2 décilitres, thicken with arrow-root and serve separately.