How to prepare poularde stuffed with truffles | Coren
Coren's poularde is the perfect bird to be roasted, stuffed and accompanied with a garnish. What do you think about this recipe?
Ingredients
- 1 Coren convent poularde
- 120 gr of bacon strips
- 6 small pork sausages
- 3 tablespoons of pine nuts
- 12 boneless dates
- 1/2 lemon
- 2 truffles
- Olive oil
- Salt
- Peppercorn to grind
- Fine herbs
- 200 ml of Brandy de Jerez
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