Crème à la Sultane

Ingredients

• 1 fowl of 750 to 800 grammes drawn
• 1 litre sauce Béchamel
• 2 décilitres and a half hazelnut milk
• 175 grammes Beurre de pistache
• 2 décilitres cream
• slices of truffle (garnish)
• pink forcemeat (garnish)

Instructions

1. Bone a fowl weighing 750 to 800 grammes drawn, cut it in pieces, and cook it in 1 litre of sauce Béchamel.
2. When the flesh is well cooked, remove it and pound it finely.
3. Add the Béchamel back to it and pass through the tammy.
4. Add 2 décilitres and a half of hazelnut milk and heat without boiling.
5. Complete at the moment with 175 grammes of Beurre de pistache and 2 décilitres of cream.
6. Garnish with slices of truffle trimmed with the cutter, each framed with a crescent of pink forcemeat piped from the bag and poached at a gentle heat.