Poularde Reine-Anne (Pullet Filled with Macaroni, Foie Gras and Truffles)

Ingredients

• 1 poularde
• macaroni with cream
• foie gras
• truffles
• sauce Mornay
• tartlet cases
• cockscombs and cock's kidneys
• sauce Allemande
• truffles
• truffle essence

Instructions

1. Pot-roast the poularde.
2. When it is ready, lift off the suprêmes and take out the breast bones.
3. Add the diced foie gras and truffles to the macaroni with cream and fill the carcass with it.
4. Cover the macaroni with sauce Mornay and glaze it briskly.
5. Dish the poularde on a low base.
6. Fill the tartlet cases with cockscombs and cock's kidneys bound with sauce Allemande and set them round the bird.
7. Place an escalope of suprême on each tartlet.
8. Set a pyramid of truffles in a silver shell and arrange it behind the poularde.
9. Serve separately a sauce Allemande flavoured with truffle essence.