Chicken Stuffed With Truffle

Preparation:

Preparation: Thoroughly wash the pullet and dry it. Wash and brush the truffle, then cut it into thin slices. For the filling, heat the butter in a saucepan and brown the livers over moderate heat, then remove them from the pan and cut them into small pieces. Soak the bread in a bowl with the milk, then transfer it to a bowl together with the chicken livers, the egg, the Cognac and any remaining truffles. Mix well and season with salt and pepper. Insert the slices of truffle under the skin of the back and thighs of the bird, distributing them evenly. Sprinkle the abdominal cavity with salt and pepper, then insert the prepared filling, without exceeding. Sew the opening tightly and return the pullet to its original shape. Finally wrap it in a cotton towel. Pour the white wine and broth into a large saucepan, add the vegetables, peppercorns and bouquet garni and cook over low heat for 15 minutes. Put the pullet into the pan too, bring slowly to the boil and cook for about 1 1/2 hours with the saucepan uncovered. At the end, remove the bird from the broth and keep it warm. Sieve the cooking liquid, collect it in the same saucepan and reduce it over low heat until you obtain about 1/2 liter of liquid. Melt the butter gently in a saucepan and brown the flour, then add the fried mixture to the reduced cooking liquid and cook, stirring, for a quarter of an hour. Finally, add the egg mixed with the cream to the sauce. Remove the chicken from its wrapping, put it in the container with the sauce and let it warm up, then serve.