Poularde Rose de Mai (Cold Fattened Pullet with Tomato Mousse)

Ingredients

• 1 poularde
• white sauce Chaud-froid
• tomato Mousse
• truffle
• hard-boiled egg white
• aspic jelly
• rice

Instructions

1. Poach the poularde and let it cool thoroughly, then lift the suprêmes and take out the breast bones.
2. Coat the carcass with white Chaud-froid and fill it with tomato Mousse so as to reconstitute the bird.
3. Decorate with details of truffle and hard-boiled egg white.
4. Cut the suprêmes into escalopes, coat them with white Chaud-froid, decorate with truffle and glaze with jelly.
5. Fill as many little barquette moulds as there are escalopes with the same tomato Mousse and let them set.
6. Dress the poularde on a low rice base set on a long dish and surround it with the barquettes, turned out at the last moment.
7. Place a chaud-froid escalope on each barquette and border the dish with croûtons of very clear jelly.