Poularde à la d’Aumale

Ingredients

• Poularde
• Truffles
• Mousseline forcemeat — 250 grammes
• Truffles — 100 grammes
• Cucumber tartlets
• Medium-sized onions
• Scarlet tongue and foie gras
• Sauce Demi-glace
• Puff pastry
• Arrow-root
• Madeira

Instructions

1. Stud the poularde with truffles.
2. Fill it with 250 grammes of mousseline forcemeat mixed with 100 grammes of truffles, and braise it.
3. Blanch the medium-sized onions until completely cooked and hollow out their centres.
4. Fill the cucumber tartlets and the onions with a salpicon of scarlet tongue and foie gras bound with a thick sauce Demi-glace.
5. Dress the poularde and surround it with the tartlets and onions, alternating them, and set between each one a blind-baked puff-pastry fleuron shaped as a comb or a fluted crescent.
6. Bind the braising stock with arrow-root, finish it with Madeira and serve it separately.