Poularde Demi-deuil (Poached Fattened Pullet Truffled under the Skin)

Ingredients

• 1 poularde
• raw truffle
• 200 grammes farce Mousseline
• 100 grammes truffle purée
• sauce Suprême
• truffle slices (for the sauce)

Instructions

1. Slip a few slices of very black raw truffle between the skin and the fillets of the poularde.
2. Combine the 200 grammes of farce Mousseline with the 100 grammes of truffle purée and stuff the bird with it.
3. Poach the poularde.
4. When the bird is ready, pass the fonds through a napkin and reduce it.
5. Add the reduced fonds to a sauce Suprême finished with slices of truffle.
6. Dress the bird and nap it with part of this sauce.
7. After carving, cut the stuffing from inside into large dice and use it as the garnish.
8. Serve the rest of the sauce separately.