Poularde aux Œufs d'or (Poularde with Golden Eggs)

Ingredients

• 1 poularde
• truffled egg croquettes
• tomato purée
• arrowroot
• 100 grammes butter
• juice of half a lemon
• a point of Cayenne

Instructions

1. Pot-roast the poularde without letting it colour too much.
2. Mould the truffled egg croquettes in the shape of eggs and fry them at the moment of serving.
3. Dress the poularde and surround it with the croquettes.
4. Degrease the pot-roasting juices, add a little tomato purée and thicken with arrowroot.
5. Finish with 100 grammes of butter, the juice of half a lemon and a point of Cayenne, and serve separately.