Poulet sauté Escurial (Sautéed Chicken with Ham, Mushrooms and Truffles in a Rice Border)

Ingredients

• chicken
• butter
• 100 grammes raw ham
• 150 grammes raw mushrooms
• 1 decilitre white wine
• 1 decilitre sauce Demi-glace
• 20 stuffed olives
• 100 grammes truffles
• rice
• very small eggs

Instructions

1. Fry the diced raw ham and the quartered raw mushrooms in butter, then drain them.
2. In the same butter, fry and cook the pieces of chicken.
3. Deglaze with a decilitre of white wine and add a decilitre of sauce Demi-glace.
4. Return the ham and mushrooms to this sauce with the poached stuffed olives and the diced truffles, and let simmer 7 to 8 minutes.
5. Poach the rice in salted water, keep it well in grains, dry it in the drying-oven for a few minutes and mould it into a border.
6. Dress the chicken and its garnish inside the rice border.
7. Surround the border with very small fried eggs, or with fried egg yolks simply wrapped in a film of white.