Roaster filled with truffles
Instructions
Wash carefully the roaster and dry it.
Wash and brush the truffle, then cut into thin slices.
For the filling, you heat the butter in a saucepan, heat the saucepan and livers, moderate heat, then remove from the Pan and cut into pieces.
Put to soak the bread in a bowl with milk, then transfer it into a bowl with the egg, livers in Cognac and any leftovers of the truffle.
Mix well and season with salt and pepper.
Put 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 pour the filling prepared, without exceeding.
Sew opening and give well to roaster the original shape.
Finally wrap it in a cloth of cotton.
Pour into a large casserole white wine and the broth, add the vegetables, peppercorns and bouquet garni and simmer at low heat for 15 minutes.
Put into the roaster, bring slowly to the boil and simmer for about 1 hour and 1/2 in saucepan.
When finished, remove the bird from the hot broth and put it in.
Pass through a sieve the cooking, reach into or in the same saucepan and let it reduce to low heat until about 1/2 l of liquid.
In a saucepan melt butter and gently Brown the flour, then add the mixture to the broth and Cook, stirring, for a quarter of an hour.
Ultimately incorporated to the egg sauce mixed with cream.
Free the roaster from the envelope, put it into the bowl with the sauce and let it heat, then serve.
Ingredients and dosing for 6 persons
- 1 roaster ready for cooking
- 1 fresh truffle
- 80 g of carrots
- == 1 small onion
- 80 g of celery
- == 1 Bouquet Garni
- 10 grains of pepper
- 200 cl of clear chicken broth
- 25 cl of dry white wine
- For the filling:
- 20 g of butter
- 150 g of chicken livers
- 50 g of white bread without crust
- 4 tablespoons of milk
- 1 egg
- 2 cl of cognac
- Salt
- White pepper
- For the sauce:
- 30 g of butter
- 1 tablespoon of flour
- 1 egg yolk
- 12 cl of cream