Cockerels In Sauce

Preparation:

Preparation: In a saucepan with 50 g of butter, gently fry the chopped onion for a few minutes; then add the mushrooms cut into slices and the giblets of the cockerels. Let it brown all together for 5 minutes, then remove from the heat, pass the fried mixture through the food processor and collect the resulting mixture in a bowl. Add the chopped pepper, parsley and truffle, the breadcrumbs, the egg, a pinch of salt and a generous grind of pepper and mix with a wooden spoon. Stuff the cockerels with the prepared mixture, close the opening with a toothpick, finally tie the thighs and wings with kitchen string. Pour the broth into a large saucepan, add the stuffed cockerels and cook at a gentle boil for about an hour. At the end of cooking, remove the pot from the heat and let the cockerels cool in the broth. Melt the rest of the butter in a saucepan over moderate heat, then add the flour, dilute with a ladle of the cooking broth from the cockerels and a glass of cream and cook for 10 minutes. Pass the sauce through a sieve, collect it in a bowl, add the gelatine and season with salt and pepper. Drain the now cold cockerels from the broth, remove the string, remove the skin and arrange them on a serving plate. Pour the prepared sauce over the cockerels, making sure they are completely covered. Leave the cockerels in the refrigerator for a quarter of an hour before serving them.