Stuff a fattened pullet with
Deglaze the pan with 1½ dl (
Arrange the pullet on a dish and surround it with alternate bouquets of medium-sized truffles and glazed chestnuts cooked in Bouillon. Place a cock’s kidney between the truffles and chestnuts.
Serve accompanied with Sauce Demi-glace flavoured with truffle essence and the reduced cooking liquid from the chicken.