Meat

For 8 people:
- 1 capon of around 2 kg
- 1 bottle of Chablis
- 1 leak, 100 g of onions
- 200 g of carrots
- 1 bouquet garni 25cl of cream 1
- Burgundy truffle 50 g of butter
- Oil, salt, pepper

Preparation:
1 - Cut the capon in pieces. Lightly brown the pieces in a casserole.      Moisten with the Chablis and stock, add the garnish of flavours (leak,      onions, carrots and bouquet garni), and leave to cook for 30 minutes.
2 - After cooking, remove the pieces of capon and reduce the cooking      juices, bind them and add the cream. Check the seasoning.
3 - Just before serving, sprinkle the capon with truffle Julienne.