Stuff the chicken with rice half cooked in white stock, mixed with pieces of truffles and foie gras. Poach in white stock.

Set on its dish; surround with 8 small pastry cases filled with small chicken quenelles, cock's kidneys, round slices of truffle and button mushrooms bound with d'Albufera sauce. Coat the chicken with d'Albufera sauce.

D'Albufera sauce appears to be a reduced chicken veloute enriched with cream, fond de veau and pimento butter.