Poularde des Gastronomes (Fattened Pullet Stuffed with Morels, with Truffles and Chestnuts)

Ingredients

• 1 poularde
• 250 grammes morels
• butter
• 1 décilitre and a half Champagne
• medium truffles
• chestnuts
• consommé
• cocks' kidneys
• sauce Demi-glace
• truffle essence

Instructions

1. Lightly sauté the 250 grammes of morels in butter and stuff the poularde with them.
2. Pot-roast the bird.
3. Deglaze the pan with a décilitre and a half of Champagne.
4. Cook the chestnuts in consommé, glaze them and gather them into bouquets.
5. Dress the poularde and surround it with medium truffles alternating with the bouquets of chestnuts, placing a cock's kidney between each truffle and each bouquet.
6. Reduce the deglazing, add it to a sauce Demi-glace with truffle essence and serve separately.