Poularde Lucullus

Ingredients

• 1 poularde
• 250 grammes farce Mousseline
• 150 grammes purée of raw truffles
• truffles cooked in Champagne
• cockscombs
• sauce Demi-glace with truffle essence

Instructions

1. Mix 250 grammes of farce Mousseline with 150 grammes of purée of raw truffles and stuff the poularde with it.
2. Braise the poularde.
3. Dress it and surround it with truffles cooked in Champagne along the sides and bouquets of curled cockscombs at the ends.
4. Reduce and strain the braising liquor, add it to a sauce Demi-glace with truffle essence, and serve this separately.