Stewed Stuffed Chicken, Godard

Stuffed chicken boiled in stock and served in white sauce with mushrooms and truffles.

Clean and prepare two chickens, stuff them with forcemeat, truss, put them into a saucepan of white stock and boil until tender. Place in the center of a dish a croustade of fried bread, untruss the fowls and put one at each end of the dish, leaning against the croustade. Garnish with truffles, cockscombs and button mushrooms, glazing the truffles and washing the cockscombs and mushrooms with white sauce reduced with mushroom liquor. Put three skewers, decorated with truffles, mushrooms and cockscombs in the croustade, and serve.