It's then stuffed into the pig's bladder with goodies cognac, Madeira, and white port. The bladder is placed in a pot of boiling water and simmered for an hour and then allowed to rest and cool. The Albufera sauce is made with more duck foie gras, light cream, truffle juice and more of the white port, Madeira and cognac. The cooled chicken is cut apart, the breasts removed and coated with the Albufera sauce. The chicken breasts are served alongside baby vegetables that have been stewed in chicken broth.
Scallops are sauteed and placed atop the ragout.
In turn, they are topped by a garnish of white celery heart and olives in a lemon-olive dressing mixed with fried chips of celery root. The whole dish is then topped with shaving of truffle. The turbot steaks are simply sauteed in butter and olive oil, put on the plate, and served with the sauce spooned over the fish and steamed cockles, clams, razor clams and winkles also napped with the sauce. Franck Cerutti, who runs the kitchens at Louis XV, roasts smaller turbot steaks and serves them with a salsa made of lemon, olives, capers, and pine nuts. The fish steaks are laid down on a bed of Swiss chard sauteed in olive oil and sprinkled with tiny croutons cooked in butter until they are golden.