Poularde à la Maintenon

Ingredients

• 1 poularde
• truffles
• scarlet tongue
• sauce Suprême
• quenelles
• mushroom caps
• small artichoke bottoms
• sauce Mornay

Instructions

1. Lard the poularde with truffle and scarlet tongue and braise it à blanc.
2. Dress it and coat it with sauce Suprême.
3. Decorate the breast with a crown of alternating rounds of truffle and scarlet tongue, cut to the same size.
4. Garnish each small artichoke bottom with a fine slice of truffle, coat with sauce Mornay and glaze.
5. Surround the bird with quenelles, fluted mushroom caps and the artichoke bottoms.