Poularde Marguerite de Savoie

Ingredients

• 1 fine poularde
• 10 larks
• butter
• 1 white truffle
• veal stock
• white wine of Savoy
• polenta
• milk
• flour
• clarified butter
• grated Parmesan
• fried bread
• arrowroot
• white truffles of Piedmont
• consommé

Instructions

1. Brown 10 larks for 5 minutes in sizzling butter, put them in a terrine with a white truffle cut into shavings, cover hermetically and leave for 24 hours.
2. Put this preparation inside the poularde and braise it with half veal stock and half white wine of Savoy.
3. Prepare a polenta with milk, spread it on a tray in a layer 2 centimetres thick and leave it to cool.
4. Cut it out with a round cutter 4 centimetres in diameter.
5. A few moments before serving, flour the polenta rounds and colour them in clarified butter; sprinkle with grated Parmesan and glaze quickly.
6. Dress the poularde on a very low tampon of fried bread and surround it with the glazed polenta rounds.
7. Thicken a little of the braising liquor with arrowroot, sauce the bottom of the dish with it and send the rest in a sauceboat.
8. Serve at the same time a dish of white truffles of Piedmont, lightly warmed with a little butter and consommé.