TurboChef - Time to Enjoy®

Four Story Hill Farm Poularde with White Asparagus Cooks in 12 minutes

Time Saved - 28 min
Serves: 4

• 1 Whole Poularde without legs
• ¼ lb Fresh Morels - Finely chopped
• 2 Tbsp. White bread crumbs
• 1 Egg Yolk
• 1 Tbsp. Chopped parsley
• 1 Tbsp. Butter
• 2 Tbsp. Olive Oil
• Salt and Pepper

1. Wash the Poularde in salted cold water and dry with a paper towel
2. Sauté morels with butter in a Teflon pan
3. Mix in bread crumbs, parsley and egg yolk. Season with salt and pepper.
4. From the back of the Poularde, carefully loose the skin and place morel mixture under it. Tie with a string.
5. Season Poularde with salt and pepper. Brush olive oil over Poularde and place on a roasting pan
6. Bake in oven at 425º for twelve minutes
7. Let it rest for five minutes

• 1 Bunch White Asparagus - peeled
• 1 Tbsp. Small diced carrots
• 1 Tbsp. Small diced leeks
• 1 Tbsp. Small diced celery
• 1 Tbsp. Butter
• 1 Tbsp. Olive oil
• 1 Tbsp. Chopped Chervil
• 1 Tbsp. Lemon Juice
• 2 Tbsp. Water
• A pinch of sugar
• A pinch of salt

1. In a Pyrex with a lid, place asparagus, vegetables, butter, olive oil, water, sugar and salt
2. Cover and braise the mixture in the oven at 425º for three minutes

Cut the Poularde in four pieces. Place on a warm plate and garnish with white asparagus. Spoon vegetable sauce over the dish and sprinkle chervil over it.