Truffled hat

Ingredients

For 4 servings

• •1 1 Farmers' hat of about 3 kg
• •1 1 Brushed truffle
• •1 1 Small box of truffle peels
• •150 g 150 g Poultry livers
• •300 g 300 g ground veal
• •2 2 shallots
• •50 g 50 g Bread mie
• •10 cl 10 cl Milk
• •1 1 Egg
• •40 g 40 g Butter
• •2 Two spoons. Coffee back dehydrated veal
• •1 1 spoon. Coffee oil
• •Salt
• •Pepper

Method

1. 1.The day before, cut the truffle into thin slats. Oil them lightly. Salt, pepper inside the chapon. Starting from the base of the neck, slip your fingers under the skin to place the truffle slats. Fold the skin of the chapon. Wrap it tightly in a slightly damp cloth. Reserve 24 hours in the refrigerator.
2. 2.The same day, peel and chop shallots. Sauté them 2 to 3 minutes in 15 g of butter. Remove and replace them with poultry livers. Stir them for two minutes over high heat. Season with salt, pepper and cut into pieces. Let it cool. Water the mice of milk bread.
3. 3.In a terrine, mix the chopped veal meat, poultry livers, shallots, bread crumb pressed into the hands, whole egg, truffle peels with the juice of the can, salt and pepper. Stuff the capon of this prank. Swipe the opening and shake it. Salt, pepper. Put it on a grill above a roasting dish. Cook 2:15 in the preheated oven th. 6 (180°C).
4. 4.After 30 minutes of cooking, throw the fat back into the dish. Put the chapon down. Continue cooking by turning the capon 3 times and watering it with its juice. If necessary, add a few tablespoons of water. At the end of the cooking process, reserve the capon at the inlet of the oven. Degrease the cooking juice. Deglaze with 20 cl of water. Add the dehydrated veal bottom. Let simmer for 15 minutes. Out of the fire, incorporate the rest of butter.
5. 5.Break the chapon. Take out his stuffing and cut it into slices. Serve them around the chapon. Add sausage juice, girolles or a truffle risotto.