Poularde Polignac (Poached Pullet Reformed on Mousseline Forcemeat)

Ingredients

• 1 poularde
• 400 grammes farce Mousseline
• 100 grammes mushrooms
• 100 grammes truffles
• truffle slices
• sauce Suprême
• a quarter of mushroom purée
• 2 spoonfuls fine truffle julienne
• 2 spoonfuls mushroom julienne

Instructions

1. Poach the poularde.
2. Lift off the suprêmes and take out the breast bones.
3. Add the julienne of mushrooms and truffles to the farce Mousseline and fill the carcass with it.
4. Cut the suprêmes into escalopes and reform them over the forcemeat, setting a slice of truffle between each escalope.
5. Put the poularde at the mouth of the oven to poach the forcemeat, protecting the suprêmes.
6. Add the mushroom purée and the two juliennes to the sauce Suprême.
7. Dish the poularde and coat it with the sauce.