Poularde Soufflée (Pullet Reformed with Foie Gras Mousseline)

Ingredients

• 1 poularde
• 500 grammes farce Mousseline
• 150 grammes foie gras purée
• truffle slices
• truffle
• sauce Allemande
• truffle essence

Instructions

1. Poach the poularde.
2. Lift off the suprêmes and cut them into thin escalopes.
3. Take out the breast bones, cutting them with large scissors.
4. Add the foie gras purée to the farce Mousseline.
5. Fill the carcass with the forcemeat in layers, alternating with the escalopes of suprême and slices of truffle.
6. Smooth the surface into a dome to give the bird back its original shape.
7. Decorate with details of truffle, scarlet tongue and hard-boiled egg white.
8. Set the dish on a tray containing a little boiling water and put it in a gentle oven, so the steam helps the forcemeat to poach.
9. Serve separately a sauce Allemande flavoured with truffle essence.