Poularde à la Maréchale

Ingredients

• 1 poularde
• 6 lamb sweetbreads
• 20 small mushroom caps
• 1 calf's brain
• reduced Velouté
• bards of pork fat
• sauce Suprême
• quenelles
• truffles
• cockscombs and cock's kidneys

Instructions

1. Cut 6 lamb sweetbreads in two; poach a calf's brain and cut it into escalopes.
2. Combine them with 20 small mushroom caps and bind the whole with reduced Velouté; stuff the poularde with this.
3. Bard the poularde and poach it.
4. Dress it and coat it with sauce Suprême.
5. Surround it with alternating bouquets of quenelles, truffles turned olive-shaped, and cockscombs and cock's kidneys.