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          Cooking Recipe Ingredients:

• 1 chicken, about 4 lbs.
• 2.1 oz. truffles
• 8.8 lbs. alimentary clay
• 0.88 lbs. chanterelle mushrooms
• 1 oz. grey shallots
• 0.22 lbs. foie gras (goose liver)
• 12 carrots with peduncles
• 8 small leek
• 4 baby fennel
• 1.1 lbs. fava beans
• 2 turnips with peduncles

Sauce:

• 1 pint fowl stock
• 1 pint cream

     Cooking recipe preparation instructions:

1. For the chanterelle stuffing:
2. Clean, wash and drain the chanterelle mushrooms. Then, cut them a la brunoise, this means: into dice of 0.08 inches.
3. Boil lightly the hacked shallot and the chanterelle mushrooms in a pan with butter. At the end, take the pan off the fire and add the foie gras.

Vegetable preparation:

1. Peel, clean, and grate the vegetables, still leaving some peduncles though for the taste.
2. Cook them separately and, at the very end, add some butter.

Chicken preparation:

1. Flambe and empty the chicken. Salt the inside by filling it with the cold chanterelle stuffing. Finally, put a string around it and tie it very strong.
2. Spread the clay with a rolling pin in order to obtain a thickness of 0.6 in at least.
3. Spread the first layer, put the chicken on top of it, and cover with clay. Then, decorate it.
4. Cook the chicken in the oven at 302 degrees F four about 1 hour.

Sauce preparation:

1. Prepare a stock with the mushroom ornaments. Put it in the Chinese tin-plate. Add the fowl stock (1 pint), reduce, add 1 pint cream, and reduce again. Then strain it.
2. Present the chicken in its clay shell.
3. For the presentation on the serving dish, cut the chicken into eight pieces and heat the garnishing with butter. Place the stuffing at the bottom of the dish. Put a piece of garlic and a drumstick. Cover it with sauce and the truffles (facultative). Put the garnishing on top of it.