Poularde Parisienne (Cold Fattened Pullet, Parisian Style)

Ingredients

• 1 poularde
• fine chicken forcemeat
• white stock
• cold chicken Mousse
• sauce Chaud-froid
• truffle
• tongue
• small chicken Mousses
• vegetable macédoine bound with jelly
• aspic jelly

Instructions

1. Bone out the breast of the poularde and stuff it with fine chicken forcemeat.
2. Truss it in Entrée fashion, poach it in a white stock and let it cool.
3. When cold, take off the breast; remove the forcemeat, cut it into large dice and add it to a mixture of cold chicken Mousse.
4. Fill the carcass with this mixture so as to reconstitute the poularde and let it set firm, then coat with sauce Chaud-froid.
5. Divide the breast flesh into escalopes, coat them with Chaud-froid and decorate them with truffle and tongue; decorate the legs as well.
6. Lay the escalopes back on the piece and dress it on a low base set on the serving dish.
7. Surround with small chicken Mousses and with timbales of vegetable macédoine bound with jelly, both moulded in dariole moulds, and border the dish with croûtons of jelly.