Stuffed Rose Chickens with Oyster Mushrooms and Truffle Potatoes

blanch them in salted water and rinse them with cold water. Grind the sausage, add whipped cream, salt, curry, pepper and a knob of butter.

Using a piping bag, fill the mixture into three hollowed out rosebuds and bake in the stove. Cut the peeled truffle potatoes into slices, fry in butter and vegetable oil, add the coarsely diced oyster mushrooms, season with salt, pepper and herbs de Provence and sprinkle with chopped herbs for serving.

For the sauce, reduce whipping cream and roast stock and season strongly with curry, salt, mustard and freshly ground pepper. Arrange everything on a flat plate and garnish with basil leaves.

Quality wine ‘dry’ from Rheinhessen.

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