Poularde à la Grammont (Poached Fattened Pullet Refilled and Glazed with Parmesan)

Ingredients

• 1 poularde
• fillets of larks
• butter
• small mushroom caps
• cocks' kidneys
• cockscombs
• sauce Béchamel with truffle essence
• sauce Allemande
• grated Parmesan
• melted butter

Instructions

1. Poach the poularde and let it half cool.
2. Lift the suprêmes and remove the breast bones.
3. Sauté the fillets of larks in butter at the very moment of using them, and combine them with small mushroom caps, cocks' kidneys and cockscombs, binding the whole with sauce Béchamel with truffle essence.
4. Fill the empty carcass with this garnish.
5. Cut the suprêmes into escalopes and put them back in place over the garnish.
6. Nap the bird with a stiff sauce Allemande, sprinkle with grated Parmesan and with melted butter.
7. Glaze briskly and serve at once.