Poularde Favorite (Poached Fattened Pullet with Farce Mousseline and Sauce Suprême)

Ingredients

• 1 poularde
• 200 grammes farce Mousseline
• 100 grammes foie gras
• 100 grammes truffles
• sauce Suprême
• cockscombs
• cocks' kidneys
• truffle slices

Instructions

1. Combine the 200 grammes of farce Mousseline with the 100 grammes of foie gras and the 100 grammes of truffles, cut in large dice.
2. Stuff the poularde with this mixture and poach it.
3. Dress the bird and nap it with sauce Suprême.
4. Surround the piece with cockscombs, cocks' kidneys and truffle slices.