Poularde à la Parisienne (Poularde Paris-Style)

Ingredients

• 1 poularde
• sauce Allemande
• truffles
• scarlet tongue
• truffled chicken forcemeat
• chopped ham
• blond meat glaze

Instructions

1. Poach the poularde.
2. Dress it and coat it with sauce Allemande.
3. Decorate the breast with slices of truffle and of scarlet tongue cut in the shape of little cockscombs.
4. Mould half the quenelles with a spoon from truffled chicken forcemeat, and the other half from the same forcemeat with chopped ham added.
5. Surround the poularde with the two kinds of quenelle, alternating.
6. Border the rim of the dish with a thread of blond meat glaze.