Hen in truffle sauce

09450 TRUFFLE SAUCE CHICKEN INGREDIENTS 8 PEOPLE a hen of about 2 kg, 400 g of leeks, onion, a stick of celery, a sprig of parsley, a bunch of odors, 70 g butter, 2 egg yolks, 200 g of cream, salt, pepper, a little truffle PROCEEDINGS drawn, fiammeggiate and wash the chicken.

Melt the butter in a pan with high edges and fry the sliced leeks finely, then add the chicken.

Cover with water up to the edge, add the onion, celery, parsley and the bouquet garni.

Add salt and pepper.

Cook in covered Bowl for about an hour and a half.

When cooked remove the egg from the Pan and place warm.

Remove the vegetables and bouquet garni.

You reduce the cooking broth over high heat.

Meanwhile, in a bowl beat the egg yolks with the cream and stir the mixture to cooking off the heat.

Cut the chicken into pieces and place in the dish, served with the sauce covering and a grated truffle.