Nonnettes de Poulet Agnès Sorel (Chicken Paupiettes Stuffed with Ortolans, on Foie Gras Croûtons)

Ingredients

• 12 ortolans
• 12 poulets de grains
• 125 grammes butter
• butter
• salt
• thread
• 12 square croûtons of pain de mie
• foie gras purée
• light chicken glaze
• lemon juice

Instructions

1. Truss 12 ortolans for Entrée and stiffen them in butter for a moment.
2. Lift the fillets from 12 poulets de grains and remove their sinews.
3. Flatten the fillets lightly and join them two by two, overlapping the edges, so as to obtain a wider surface.
4. Set an ortolan in the middle of each sheet of chicken flesh, wrap it up, and wind a few turns of thread round it to hold the shape of a paupiette.
5. Range the paupiettes in a low-sided sauté dish.
6. Five minutes before serving, baste them with 125 grammes of very hot butter, salt lightly and cook in a hot oven.
7. Cut 12 square croûtons of pain de mie, hollow them slightly, fry them in butter and spread the inside with foie gras purée.
8. Remove the thread and set each Nonnette in a croûton.
9. Coat sparingly with light chicken glaze mounted with butter and add a drop of lemon juice on each Nonnette.