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Ingredients for 6 people:

a spring chicken
150 gr. butter
2 champagne glasses
a small curacao glass or other liqueur
300 gr. Small and perfect champignons
1 glass fresh liquid cream
2 spoons flour
1 truffle
salt and pepper


Clean the chicken well. Then scorch the remaining pens, add salt and pepper, inside and on the surface of the chicken.
Bind its two wings with some sewing thread, in order to keep it in shape during the cooking process.
Melt 60 gr. butter in an oven-proof dish and roll the chicken in it, in order to baste it uniformly.
Put the oven-proof dish into the pre-heated oven at 180° for about one hour, until the chicken has browned well. In the meanwhile wash the mushrooms..
Add them to the truffle, the two champagne glasses and the small liqueur glass. Put all the ingredients together in the oven and let them bake for a further 40 minutes.

While cooking, remove the sewing thread. Remove the chicken, mushrooms and truffle from the oven proof dish and keep them hot.
Stir the liquid cream with some butter and the cooking oil. Salt and let it cook for 3 minutes while whisking. Pour the sauce over the chicken, then serve it hot, garnished with mushrooms and truffle slices.

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