Poularde au Champagne (Cold Fattened Pullet in Champagne)

Ingredients

• 1 poularde
• 1 whole foie gras
• truffles
• butter
• Champagne
• good chicken jelly

Instructions

1. Two days in advance, stud a whole foie gras with truffles and stiffen it in butter for 20 minutes.
2. Stuff the poularde with it.
3. Pot-roast the poularde in Champagne.
4. Put it in a terrine with its pot-roasting liquor, sufficiently supplemented with good chicken jelly, and let it cool.
5. The next day, lift off with a spoon the fat set on the jelly.
6. Pass boiling water quickly over the jelly two or three times to remove the last traces of fat.
7. Serve the poularde very cold, in the terrine.