Poularde Grand-Hôtel (Fattened Pullet Cut Up in Butter with Raw Truffles)

Ingredients

• 1 poularde
• butter
• 150 grammes raw truffles
• salt
• pepper
• a few spoonfuls of white wine
• chicken fonds

Instructions

1. Cut the poularde up as for sautéing and cook it in butter, covered.
2. Dress the pieces in a well-heated terrine.
3. Cut the 150 grammes of raw truffles in thick slices, salt and pepper them lightly and arrange them on top.
4. Deglaze the sauté pan with a few spoonfuls of white wine and add a little chicken fonds.
5. Pour this fonds into the terrine and cover it hermetically.
6. Put it in a very hot oven for 8 to 10 minutes, to cook the truffles.
7. Serve just as it is.