Poulet de Grains à l'Hôtelière (Spring Chicken Stuffed with Sausage Meat, Hôtelière Style)

Ingredients

• 1 spring chicken
• 250 grammes very fine sausage meat
• butter
• 125 grammes raw mushrooms
• 3 spoonfuls jus de veau (veal gravy)

Instructions

1. Bone the breast of the chicken.
2. Stuff it with the very fine sausage meat and truss it as for an Entrée.
3. Colour it in butter in an earthenware casserole and put it in the oven.
4. Sauté the sliced raw mushrooms in butter for a moment.
5. At two-thirds of the cooking, surround the chicken with the mushrooms.
6. Finish at the last moment with 3 spoonfuls of jus de veau.