Timbale de Poulet à la d'Orsay (Chicken Timbale d'Orsay)

Ingredients

• chicken
• butter
• mushrooms
• raw artichoke bottoms
• raw truffles
• a low-shaped pastry crust
• 1 decilitre white wine
• a few spoonfuls sauce Allemande
• a touch of Paprika
• 50 grammes fine butter

Instructions

1. Cut up the chicken and season it.
2. Sauté it in butter with the mushrooms, the quartered raw artichoke bottoms and the raw truffle slices.
3. Dress chicken and garnish in the low-shaped crust, baked blind.
4. Deglaze the sauté pan with the white wine and reduce by half.
5. Add a few spoonfuls of sauce Allemande and a touch of Paprika, then finish with the fine butter.
6. Sauce the chicken and dress the timbale on a napkin.