Poularde Reine-Margot (Pullet with Almond Mousseline and Quenelles)

Ingredients

• 1 poularde
• 300 grammes farce Mousseline
• 50 grammes purée of freshly blanched almonds
• sauce Suprême
• a little almond milk
• quenelles of chicken forcemeat finished with Beurre de pistache
• quenelles of chicken forcemeat finished with Beurre d'écrevisse

Instructions

1. Add the almond purée to the farce Mousseline.
2. Stuff the poularde with it and poach the bird.
3. Finish the sauce Suprême with a little almond milk.
4. Dish the poularde and coat it with the sauce.
5. Surround it with the pistachio-butter and crayfish-butter quenelles, set alternately.