Poularde Stanley (Pullet Poached with Curried Onions and Cream)

Ingredients

• 1 poularde
• 250 grammes rice
• 100 grammes mushrooms
• 100 grammes truffles
• white stock (fonds blanc)
• 500 grammes onions
• curry
• 2 decilitres Velouté
• 2 decilitres cream
• 1 decilitre cream

Instructions

1. Cut the mushrooms and truffles in julienne and mix them with the rice.
2. Stuff the poularde with this rice.
3. Poach it in white stock with very little moistening, adding the sliced onions, heavily blanched and seasoned with curry.
4. When the poularde is ready, pass the stock and onions through a fine sieve.
5. Add 2 decilitres of Velouté and 2 decilitres of cream to this onion purée and reduce it fairly stiffly.
6. Pass it through the fine sieve again and complete it with a decilitre of cream.
7. Dish the poularde and coat it with this sauce.