Poularde à l’Ambassadrice

Ingredients

• Poularde
• Truffles
• Matignon
• Sauce Suprême
• Asparagus tips
• Butter
• Lamb sweetbreads

Instructions

1. Stud the poularde with truffles and cover it with Matignon.
2. Wrap it in a muslin tied at both ends and braise it.
3. Lift off the suprêmes and remove the breast bones.
4. Fill the emptied carcass with asparagus tips bound with butter, arranged so as to reform the shape of the bird.
5. Cut the suprêmes into escalopes and lay them back over the garnish in their natural position.
6. Coat the poularde with a fairly thick and very fine sauce Suprême and dress it.
7. Surround it with braised and glazed lamb sweetbreads studded with truffles, alternating with small bundles of asparagus tips.