Poularde à la Reine (Poached Pullet with Chicken Purée Timbales)

Ingredients

• 1 poularde
• chicken purée with rice
• egg yolks
• truffle
• butter

Instructions

1. Poach the poularde.
2. Bind the chicken purée with rice with egg yolks.
3. Butter dariole moulds and set a fluted slice of truffle in the bottom of each.
4. Fill the moulds with the purée and poach them.
5. Dish the poularde and surround it with the little timbales.