Poularde Banquière

Ingredients

• Poularde
• Mousseline forcemeat — 200 grammes
• Foie gras
• Essence of truffles
• Tartlet cases — 10
• Truffles and foie gras
• Larks
• Madeira
• Chicken forcemeat
• Chicken glaze — the same quantity as the pot-roasting stock
• Butter — 100 grammes

Instructions

1. Mix 200 grammes of Mousseline forcemeat with 100 grammes of diced foie gras and stuff the poularde with it.
2. Pot-roast the poularde and deglaze the pan with essence of truffles.
3. Mask the bottom of 10 tartlet cases with a salpicon of truffles and foie gras cut fairly large.
4. Set in each tartlet a boned lark poached in Madeira, with a small quenelle of chicken forcemeat on each side of it.
5. Dress the poularde and surround it with the tartlets.
6. Add to the pot-roasting stock the same quantity of chicken glaze, mount it with 100 grammes of butter and serve it separately.