Poularde Isabelle de France

Ingredients

• 1 poularde
• rizotto
• 60 grammes sliced truffles
• 18 crayfish tails cooked à la Bordelaise
• fonds blanc
• 1 bottle Chablis
• sauce Suprême
• large black truffles
• Champagne
• small round croutons of fried bread

Instructions

1. Mix 60 grammes of sliced truffles and 18 crayfish tails cooked à la Bordelaise into a rizotto, and stuff the poularde with it.
2. Poach the poularde in a fonds blanc strengthened with a bottle of Chablis.
3. With the cooking liquor, prepare a well-seasoned sauce Suprême.
4. Cook large, very black truffles in Champagne and set each on a small round crouton of fried bread, slightly hollowed.
5. Dress the poularde on a small tampon, coat it with the sauce and surround it with the truffle croutons.
6. Serve the rest of the sauce separately.