Recipe for 8 persons by Jean-Pierre Vaury, le Moulin, La Coudre.
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.