Poularde Louise d'Orléans

Ingredients

• 1 poularde
• 1 whole foie gras
• truffles
• good veal stock
• 1 glass old Madeira
• butter
• bards of pork fat
• pastry made with lard and hot water

Instructions

1. Stud the whole foie gras with truffles and poach it for a quarter of an hour with a little good veal stock and a glass of old Madeira; leave it to cool.
2. Put the cooled foie gras inside the poularde.
3. Stiffen and colour the poularde in the oven for 20 minutes, basting it with butter.
4. Cover it completely with thick slices of truffle and wrap it in bards.
5. Enclose it in a sheet of lard-and-hot-water pastry and seal the pastry well.
6. Set it on a baking sheet, make an opening in the pastry for the steam to escape, and bake in a moderate oven for one and three-quarter hours.
7. Serve just as it is, hot or cold.