Poulet en Demi-Deuille

Literally translated as chicken-in-half-mourning, this dish gets its name from the dark veil of fine slices of black truffle slipped between the skin and the meat. One of those dishes designed to demonstrate the depth of a person’s pockets, suitable for monarchs and millionaires. If you use conserved truffle, the effect will be just as pretty though the flavour will be faint, but things can be improved by adding the juice to the sauce.