Poularde à l'Élysée (Poached Fattened Pullet with Foie Gras and Truffle Stuffing)

Ingredients

• 1 poularde
• 200 grammes farce Mousseline
• 125 grammes foie gras
• 125 grammes truffles
• truffle (for contising the fillets)
• 10 whole truffles
• quenelles
• mushrooms
• cockscombs
• cocks' kidneys
• sauce Suprême

Instructions

1. Combine the 200 grammes of farce Mousseline with the 125 grammes of foie gras and the 125 grammes of truffles, cut in dice, and stuff the poularde with it.
2. Contise the fillets with truffle.
3. Poach the poularde.
4. Dress it and set 5 whole truffles along each side of the piece.
5. Bind a garnish of quenelles, mushrooms, cockscombs and kidneys with sauce Suprême and place it at each end.
6. Serve a sauce-boat of sauce Suprême separately.