Slide several slices of very black truffle under the skin on the breast of the fattened pullet; stuff it with
When cooked, pass the cooking liquid through a fine strainer, reduce it and add to some Sauce Suprême together with some slices of truffle.
Arrange the chicken on a dish and coat with some of the sauce. The garnish consists of the stuffing from the bird removed and cut into large dice.
Serve the remainder of the sauce separately.