Poularde aux Huîtres (Poularde with Oysters)

Ingredients

• 1 poularde
• light fonds blanc
• sauce Suprême
• 24 oysters
• 3 décilitre cream

Instructions

1. Cook the poularde in a light fonds blanc, keeping it at a very gentle simmer, until it is thoroughly cooked.
2. Poach the 24 oysters, beard them and reserve their liquor.
3. With the poularde's cooking liquor, prepare a sauce Suprême.
4. Reduce the oyster liquor almost entirely and add it to the sauce, with 3 décilitre of cream and the bearded oysters.
5. Dress the poularde and coat it with the oyster sauce.