Poularde Reine-Marguerite (Pullet Reformed with Parmesan Soufflé)

Ingredients

• 1 poularde
• truffle slices
• Soufflé au Parmesan mixture
• a low base of fried bread or of rice
• very thin slices of Gruyère cheese
• buttered paper
• sauce Suprême
• white truffle slices

Instructions

1. Poach the poularde.
2. Lift off the suprêmes and take out the breast bones without touching the pinions or the legs.
3. Place the trimmed carcass on a low base of fried bread or of rice.
4. Cut the suprêmes into thin escalopes and add as many slices of truffle as there are escalopes.
5. Mix them into a Soufflé au Parmesan mixture that is not too light.
6. Reform the poularde with this preparation and smooth the surface.
7. Surround the bird with a band of buttered paper.
8. Arrange very thin slices of Gruyère over the soufflé mixture.
9. Place the poularde on the serving dish and cook the soufflé in a moderate oven.
10. Serve separately a sauce Suprême with slices of white truffle added.