frenchutama· 4 servings

Ayam Royale

Name: Ayam Royale
Cuisine: french
Ingredients: 1 whole chicken (1.5 kg), boned with skin intact; 200 g foie gras, sliced 1 cm thick; 30 g black truffle, thinly sliced; 150 g pork belly, diced; 100 g veal sweetbreads, blanched and diced; 50 g pistachios, blanched and peeled; 100 g button mushrooms, duxelles; 2 shallots, finely minced; 200 ml Madeira wine; 500 ml chicken consommé; 50 g butter; 2 egg yolks; 100 ml heavy cream; Salt, pepper, nutmeg to taste

Chicken à la Royale

Ingredients

1 whole chicken (1.5 kg), boned with skin intact
200 g foie gras, sliced 1 cm thick
30 g black truffle, thinly sliced
150 g pork belly, diced
100 g veal sweetbreads, blanched and diced
50 g pistachios, blanched and peeled
100 g button mushrooms, duxelles
2 shallots, finely minced
200 ml Madeira wine
500 ml chicken consommé
50 g butter
2 egg yolks
100 ml heavy cream
Salt, pepper, nutmeg to taste

Instructions

1Bone chicken completely keeping skin intact; flatten and season cavity with salt, pepper, nutmeg.
2Sauté shallots in butter until translucent; add mushrooms, cook to duxelles; cool.
3Layer foie gras, truffle, sweetbreads, pork belly, pistachios, and duxelles on chicken; roll tightly into cylinder, tie with twine.
4Poach chicken in simmering consommé with Madeira 45 minutes until 74°C internal; remove, cool in liquid.
5Reduce poaching liquid by half; whisk egg yolks with cream, temper with hot liquid, return to saucepan.
6Thicken sauce over low heat without boiling; strain through chinois; adjust seasoning.
7Slice chicken into 2 cm medallions; arrange on warmed plates; nap with sauce royale.
8Garnish with additional truffle shavings; serve immediately.

Source: llm-generated