Poularde Trianon (Poached Pullet with Three Kinds of Quenelles)

Ingredients

• 1 poularde
• chicken forcemeat for 24 quenelles
• truffle
• well-reddened tongue
• fines herbes
• foie gras purée
• truffles
• 1 large fluted mushroom
• 1 glazed truffle
• 1 quenelle decorated with scarlet tongue
• sauce Suprême
• a little Beurre de foie gras

Instructions

1. Poach the poularde.
2. Mould 24 quenelles of chicken forcemeat with a coffee spoon: a third with truffle, a third with chopped well-reddened tongue, a third with fines herbes.
3. Fill all the quenelles with foie gras purée.
4. Dish the poularde and arrange the quenelles around it in separate bouquets, with a truffle between each bouquet.
5. Make up a hâtelet with a large fluted mushroom, a glazed truffle and a quenelle decorated with scarlet tongue, and stick it into the bird.
6. Finish a sauce Suprême with a little Beurre de foie gras and serve it separately.