Stuffed Pullet with Rice, Truffle and Celery

Ingredients

• 1600 gCapon
• 200 gRice
• 100 gButter
• 80 gShallot
• 50 gEgg
• 20 gParsley
• 2100 mlChicken stock
• 40 gFlour
• 150 gCelery
• 20 gTruffle
• 10 gSalt
• 3 gPepper

Instructions

1. 1

   Prepare the stuffing

   • Cook the rice according to the package instructions in lightly salted water, drain and let cool.
   • Finely dice the shallots and soften them in 30 g butter over medium heat.
   • Mix cooked rice, sautéed shallots, chopped parsley and one egg in a bowl; season with salt and pepper.
   • Clean the pullet cavity and loosely fill with the rice stuffing. Close the opening with kitchen twine if needed.
2. 2

   Poach the pullet

   • Bring chicken stock and 1 tsp salt to a simmer in a large pot.
   • Place the stuffed pullet gently into the pot, reduce heat so the stock only simmers lightly.
   • Poach the pullet 50–60 minutes until the breast reaches about 70–75 °C, basting occasionally.
   • Remove pullet from the stock, let rest briefly, remove twine and place on an oval platter.
3. 3

   Blonde sauce (velouté) with truffle and celery

   • Melt 40 g butter in a saucepan and stir in 40 g flour to make a blonde roux.
   • Gradually whisk in 600 ml warm chicken stock and simmer 10–15 minutes until the sauce thickens.
   • Cut celery hearts into fine julienne and cook them briefly in a little stock or water until tender-crisp. Slice the truffles into thin strips.
   • Add celery and truffle julienne to the sauce and heat briefly. Remove from heat and mount with 50 g cold butter, seasoning with salt and pepper.
   • Pass the sauce through a fine sieve and serve it separately in a gravy boat.
4. 4

   To serve

   • Carve or present the pullet whole on a warmed oval platter.
   • Brush the pullet lightly with some of the blonde sauce (do not cover completely) and serve the remaining sauce in a separate gravy boat.
   • Sprinkle with remaining chopped parsley and serve immediately.