Poularde Chimay (Fattened Pullet Stuffed with Noodles and Foie Gras)

Ingredients

• 1 poularde
• 250 grammes noodles
• butter
• a few spoonfuls of cream
• 100 grammes pâté de foie gras
• arrow-root

Instructions

1. Toss the 250 grammes of noodles in butter, then combine them with a few spoonfuls of cream and the 100 grammes of pâté de foie gras cut in large dice.
2. Stuff the poularde with this mixture.
3. Pot-roast the bird gently.
4. Dress it and nap it lightly with part of the pot-roasting fonds, lightly thickened with arrow-root.