Capon with cognac

Preparation:

Preparation: Wash the capon, boil it for 10 minutes in boiling salted water, drain it and cook it with the oil, butter, sage and slices of truffle. Add the starch, cream, a little cognac and pepper to the cooking sauce, mix, pour over the capon and cook in the oven for about 10 minutes. Before serving, pour over the cognac and bring to the table over the flame.