"Chicken in the style of Chantilly." Chicken coated with mayonnaise and served with rice and mushrooms.
Bresse is a region famed for its chickens which are raised as free-range with a diet of maize and buckwheat. To comply with the AC regulations they are killed and plucked by hand and then bathed in milk. Reputedly the best chickens available in France with fine flavour, they come from Bresse, not far north of Lyon.
"Chicken in half mourning." Truffles thinly sliced and pushed in under the skin above the breast of a chicken which is then poached in court-bouillon.
A chicken is soaked in iced water so that it will retain its whiteness. It is then stuffed with a mixture of foie gras, chicken livers and truffles, seasoned and loosened with champagne. The whole chicken is then put into a pig's bladder. It is then poached in stock, Madeira and champagne.
