Crème Reine-Margot

Ingredients

• 5 décilitres purée of poultry
• 1 litre clear sauce Béchamel
• 2 décilitres almond milk
• cream
• poultry forcemeat (garnish)
• 25 grammes purée of pistachios

Instructions

1. Prepare 1 litre and a half of Crème de volaille by mixing 5 décilitres of purée of poultry with 1 litre of clear sauce Béchamel.
2. Add 2 décilitres of almond milk.
3. Heat, and cream at the moment of serving.
4. For the garnish, work 25 grammes of purée of pistachios into every 100 grammes of poultry forcemeat, form small quenelles, and poach them at the moment.