Take a tender, fat fowl, salt it inside, and insert carefully under the skin thin slices of truffles.
Prepare the following mixture for stuffing: three or four chicken livers, a few mushrooms, one shallot, the skin and the worse parts of the truffle (previously boiled two minutes in sherry)—all these chopped finely together and mixed with one slice of stale bread rubbed through a sieve. Season well, wet it with a liqueur-glassful of brandy, bind with the yolks of two eggs and stuff the bird. It should be stuffed several hours before cooking, so that the flesh is well flavoured with all these ingredients.
Put one quart of beef stock in a deep pan, two glasses of dry white wine, a bouquet of bay leaf, celery, thyme and parsley, carrots, onions and leeks; rub the fowl with a lemon and stand it on something so that it is steamed and not boiled; cover the pan hermetically, sealing the lid with batter, and cook for one hour and a half, by which time the fowl is ready.
Open the pan, remove the poularde, put it in a large, deep serving dish with just a little of the stock and some of the vegetables. Serve at the same time coarse salt and gherkins.
This is a famous dish of the Lyons district and Burgundy. The combination of the plainness of the cooking with the rich subtlety of the stuffing is a remarkably happy one. (Sometimes they serve with it a sauce made of some of the stock with a little roux, cream and yolk of egg.) A dish quite worthy of a festive occasion if one is not afraid of appearing unconventional.