RENE Chloé 9/12/2010
The Black-and-White Chicken

Black-and-White Chicken is one of the best known of Lyon’s specialties. The recipe of the Black-and-White chicken was created by the “mère “ Filloux. The recipe became famous thank to her and some great food critic like Cousin or Curnonsky recognized the talent of the mother. It was in this period that Eugénie Brazier arrived in the mere Filloux’s bistrot to train herself. Even though the understanding between the two women was never perfect, the mere Filloux knew detected the talent of the young lady. She was not long entrusting her the task of trussing poultry.
When the mère brazier opened her own restaurant, she put this dish into the carte. The recipe was left the same but for the cooking it was rather different in the way of she didn’t truss poultry. It was hers touch for the recipe and all the chef who became after used this process.

The English name of this recipe is Black-and-White Chicken its due to the truffle put under the skin, it give the black color; the sauce that go with, called “sauce Supreme” give the white color. The French name of this dish is Poularde Demi-Deuil. As in English the name is a reference to the external appearance of the dish. Demi-Deuil is an expression that means literally “half mourning”. It’s mourning less severe than with marked the “big mourning”. It’s the French name for the period after big mourning or when the deceased was a distant relative. For example a “demi deuil” dress was gray with white spots, like the chicken is white with black spots’ truffles.

Recipe of the Black-and-White Chicken:

* 1 poularde (it’s a hen which has not yet lay an egg, its flesh is white and tender) * 2 mediums fresh truffles (around 80 gr) * 1 kg of turnip * 1 kg of baby carrots * 1 kg of baby leeks * 1 celery branch * 50 cl of double cream * 5 liters chicken broth

The day before: garnish the chicken under the skin of the fillets and