Poularde à la Chevalière (Fattened Pullet Dressed in Pieces with Stuffed Legs and Studded Suprêmes)

Ingredients

• 1 poularde
• truffle
• scarlet tongue
• butter
• godiveau à la crème
• mushroom cooking liquor
• lemon juice
• 1 fried crouton
• decorated quenelles
• cockscombs
• cocks' kidneys
• small very white mushrooms
• 1 glazed truffle
• 1 curled cockscomb
• 1 large fluted mushroom
• sauce Suprême

Instructions

1. Lift the suprêmes from the poularde and detach the filets mignons.
2. Stud the suprêmes with two rows of truffle alternating with two rows of scarlet tongue; contise the filets mignons and form them into rings.
3. Lay the studded suprêmes in a buttered pan just large enough to hold them, and the filets mignons in a small buttered egg dish; cover both.
4. Detach the legs, leaving the skin a little long; bone them to within 3 centimètres of the joint and cut the foot on the slant just below it.
5. Fill the boned part with godiveau à la crème, sew the opening shut with coarse thread and truss each leg to the shape of a small duck.
6. Draw a fonds from the carcass of the poularde and poach the stuffed legs in it, timed so that they are ready at the moment of dressing.
7. Ten minutes before serving, poach the suprêmes, and at the last moment the filets mignons, with a little mushroom cooking liquor and a few drops of lemon juice.
8. Fix the fried crouton, 12 centimètres high and 3 centimètres on each side, in the centre of the serving dish.
9. Stand the two legs upright around it, back to back, and set the two suprêmes opposite them, each raised on a decorated quenelle.
10. Place the filets mignons above the legs and fill the gaps between legs and suprêmes with bouquets of cockscombs, cocks' kidneys and small very white mushrooms.
11. Stick into the crouton a hâtelet made up of a glazed truffle, a curled cockscomb and a large fluted mushroom.
12. Serve a sauce Suprême separately.