Suprême de volaille Talleyrand (Chicken Suprêmes with Macaroni, Foie Gras and Truffles in a Croustade)

Ingredients

• chicken suprêmes
• croustade of pâte à foncer
• macaroni
• cream
• foie gras
• truffles
• godiveau à la crème
• foie gras purée
• sauce Allemande
• sauce Madère
• truffles

Instructions

1. Make a croustade of pâte à foncer, sized to the number of suprêmes and their garnish.
2. Prepare macaroni with cream, adding 100 grammes of diced foie gras and 100 grammes of diced truffles to every 250 grammes of macaroni.
3. Cut the suprêmes into hearts and stuff them with godiveau à la crème mixed with half its quantity of foie gras purée; poach them dry.
4. Arrange the macaroni in the croustade, building it into a dome.
5. Coat the suprêmes with sauce Allemande and range them on the croustade around the dome of macaroni.
6. Set on a napkin and serve sauce Madère with julienne of truffles separately.