Galletti in sauce
Instructions
In a pan with 50 g of butter and gently fry the onion for a few minutes; then add the sliced mushrooms and offal of cockerels.
Let Cook all together for 5 minutes, then remove from heat, pass the sauce in the food processor and collect the proceeds in a bowl.
Join the pepper, parsley and chopped truffle, breadcrumbs, egg, a pinch of salt and a generous ground pepper and stir with a wooden spoon.
Stuffed the cockerels with the mixture preparation, close the opening with a toothpick, then tied the legs and wings with kitchen Twine.
Pour the broth into a saucepan capable, get the stuffed and cockerels Cook to slight boil for about an hour.
At the end of cooking, remove the pot from heat and let cool the galletti in the broth.
Melt the remaining butter in a small pan, to moderate heat, then add the flour, dilute with a ladle of cooking broth of cockerels and a cup of heavy cream and cook for 10 minutes.
Pass the sauce through a sieve, collected in a bowl, add the gelatin and add salt and pepper.
Drain the cockerels, cold now from the broth, remove any twine, give them skin and place on a serving dish.
Pour over the prepared sauce galletti, making sure that they are completely covered.
Let the galletti in the refrigerator for a quarter of an hour before bringing them to the table.
