Stuffed guinea fowl

Preparation:

Preparation: Fry the anchovy fillets in a saucepan with 3/4 of oil and a knob of butter, over low heat for 2-3 minutes. Add the skinned and chopped sausage, the pitted and chopped olives, the carefully cleaned and sliced mushrooms and a little grated truffle. Sprinkle the ingredients with the necessary salt and a grind of pepper, wet them with a little white wine and let them flavor all together, over high heat for 5 minutes. Set the guinea fowl on fire, clean it, wash it inside and out under running water, finally dry it with absorbent kitchen paper. Fill the abdominal cavity with the prepared mixture, then close the opening by sewing it with a needle and kitchen thread. Transfer the bird to an oiled baking tray, sprinkle it with salt and pepper and rub it with half a lemon. Distribute the sliced truffle and finely chopped sage, parsley and thyme over the guinea fowl, finally cover the breast with slices of lard. Cook the guinea fowl in the preheated oven (180 degrees) for an hour, wetting it from time to time with a few tablespoons of the remaining wine. Ten minutes from the end, remove the slices of lard. At the end of cooking, remove the guinea fowl from the oven, transfer it onto a serving plate, surround it with any cooked vegetables you like and serve.