Poularde Marie-Louise

Ingredients

• 1 poularde
• 150 grammes riz pilaw
• 300 grammes raw mushrooms
• butter
• 100 grammes sliced truffles
• 1½ décilitres sauce Allemande soubisée
• sauce Allemande
• small artichoke bottoms
• mushroom purée soubisée
• lettuces

Instructions

1. Slice 300 grammes of raw mushrooms and sauté them in butter.
2. Combine them with 150 grammes of riz pilaw and 100 grammes of sliced truffles, and bind the whole with a décilitre and a half of reduced sauce Allemande soubisée; stuff the poularde with this.
3. Poach the poularde.
4. Dress it and coat it with sauce Allemande.
5. Fill small artichoke bottoms with mushroom purée soubisée.
6. Surround the bird with the artichoke bottoms and braised half-lettuces, alternating.