Larded Poulard Breast, with Stuffed Celery

Have fun preparing this mushroom dish!

Lift the skin of the poulard breasts and cut six small pockets in each meat. Fill each pocket with a slice of salami and pull the skin over it again and press it on. Dust with flour and roast in hot clarified butter until golden brown – or spread kitchen herbs evenly on a baking tray, place the poulard breasts on top and place in the oven heated to 180 degrees for about twelve to fourteen minutes.

Celery: blanch the celery stalks and drain them, cut them into pieces about ten centimeters long. Mix Gorgonzola with grated white bread, egg yolks and dried tomatoes and “fill” the celery sticks with it: put two sticks on top of each other, press them together and roll them in flour. Now pull them through the beaten egg and finally coat them in the breadcrumbs. Bake in a frying pan with enough clarified butter until golden brown.

Mushroom vegetables: Steam mushrooms in a little clarified butter until soft. Dust with flour, mix well and roast briefly. Add shallot and root vegetables and sauté. Extinguish with meat stock. Mix in the cooked potatoes. Whip the cream until stiff and fold into the mushroom mixture. Sprinkle with freshly chopped herbs.

Cut the poulard breasts lengthwise and arrange with celery and mushrooms.

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