Poularde Saint Cyr (Cold Fattened Pullet with Lark and Foie Gras Mousse)

Ingredients

• 1 poularde
• white wine
• white sauce Chaud-froid
• truffle
• 15 larks
• Mirepoix
• brown sauce Chaud-froid
• hard-boiled egg white
• 150 grammes foie gras
• aspic jelly

Instructions

1. Pot-roast the poularde in white wine and let it cool in its liquor.
2. Lift the suprêmes, divide them into regular slices, coat them with white Chaud-froid and decorate with truffle.
3. Separately, sauté 15 larks in a Mirepoix.
4. Take the fillets from the six finest larks, coat them with brown sauce Chaud-froid, decorate with details of hard-boiled egg white and glaze with jelly.
5. With the rest of the larks and 150 grammes of foie gras, prepare a Mousse.
6. Reform the poularde with this Mousse as in the preceding recipes; when it is well set, coat it with brown sauce Chaud-froid.
7. Arrange the white chaud-froid chicken fillets on either side and the lark fillets in the middle, overlapping them slightly.
8. Dress the poularde in a deep square dish, surround with melted jelly, and at serving embed the dish in a block of cut clear ice.