Poularde Reine-Blanche (Pullet Stuffed with Mousseline, Tongue and Truffles)

Ingredients

• 1 poularde
• 300 grammes farce Mousseline
• 100 grammes scarlet tongue
• 100 grammes truffles
• fine sauce Allemande
• 100 grammes cockscombs and cock's kidneys
• 60 grammes truffle slices
• 10 small mushroom caps

Instructions

1. Add the diced scarlet tongue and truffles to the farce Mousseline.
2. Stuff the poularde with it and poach the bird.
3. When carving the bird, cut the forcemeat into dice.
4. Combine the diced forcemeat in a fine sauce Allemande with the cockscombs and cock's kidneys, the truffle slices and the mushroom caps.
5. Serve this as the garnish of the poularde.