Poularde Santa-Lucia (Truffled Pullet Braised in Marsala)

Ingredients

• Poularde Santa-Lucia:
• 1 poularde
• truffles prepared as for the Poularde à la Sainte-Alliance
• Marsala
• tartlets of Gnokis à la Romaine
• foie gras
• butter
• Poularde à la Sicilienne:
• 1 poularde
• macaroni
• strong stock of beef braised à la Napolitaine
• truffles
• foie gras
• cockscombs and cock's kidneys
• 1 piece caul
• breadcrumbs
• melted butter
• low base of bread or of rice
• buttered meat glaze
• tartlet cases
• escalopes of suprême
• foie gras slices
• truffle slices
• buttered chicken glaze

Instructions

1. Poularde Santa-Lucia: prepare truffles as for the Poularde à la Sainte-Alliance and stuff the poularde full of them.
2. Braise the bird in Marsala.
3. Dish it on a low base and surround it with tartlets of Gnokis à la Romaine alternated with escalopes of foie gras sautéed in butter.
4. Poularde à la Sicilienne: poach the poularde.
5. Lift off the suprêmes, leaving the wing stumps attached to the carcass, and take out the breast bones.
6. Bind macaroni with a strong stock of beef braised à la Napolitaine, and add diced truffles and foie gras with cockscombs and cock's kidneys.
7. Fill the cavity of the bird with this macaroni.
8. Wrap the bird in a piece of caul, giving it back its natural shape.
9. Sprinkle with breadcrumbs, moisten with melted butter and put it in the oven to cook and colour the caul.
10. Dish it on a low base of bread or of rice and coat it with buttered meat glaze.
11. Garnish each tartlet case with an escalope of suprême, a slice of foie gras sautéed in butter, and a slice of truffle on top, and set them round the bird.
12. Serve separately a sauceboat of buttered chicken glaze.