Half-boned stuffed chicken in a pastry crust

Pulse the flour and salt with the chilled cubed butter and the lard in a food processor.

Add the egg yolks and as much of the chilled water as needed, pulsing until it just forms a mass on the blade.

Smear the dough a few times with the palm for a final blending of flour and fats, form into a cushion, wrap and chill two hours or more.

Breast up, slit the skin from neck to tail, peel it back over the breasts, cut the wings off at the elbow and peel the rest of the skin off.

Cut through the ball joints at the shoulder and at the hip so the appendages cannot kick through the pastry.

Cut out the breast meat along the breastbone, then with heavy shears cut through the upper half of the rib structure from the tail end to free the carcass.

Cut the breast meat into strips and marinate with the shallot, port, white pepper, thyme and the truffle and its juices; refrigerate.

Boil the separated garlic cloves one minute, drain and slip off the peel.

Simmer the garlic slowly in the chicken stock and white wine for 30 minutes.

Over moderately high heat melt the butter with the oil and toss the quartered mushrooms and minced shallot until the fat reappears on the surface.

Add the diced chicken livers and saute a minute.

Pour in the port and boil rapidly until the wine has entirely evaporated; scrape everything into the rice.

Add the thyme; drain the garlic, reserving the liquid, and mash it through a sieve into the bowl.

Blend in two tablespoons of the garlic cooking liquid and the egg, working fast so it does not cook, and season with salt and pepper.

Raise the legs, flex the knees against the armpits and run a skewer through to hold them.

Mound the stuffing into the cavity, building a dome at the front to simulate the breasts, and lay the marinated breast strips over it.

Roll out two thirds of the pastry large enough to cover the top and sides of the bird, lay it over and trim, leaving the bare bottom on the baking surface.

Paint the chicken with the garlic cooking liquid, white wine or stock.

Cut decorative shapes from the pastry scraps, paint the undersides with egg glaze and stick them on.

Glaze the whole thing with egg wash and draw crosshatch marks with the point of a knife.

Bake at 400F on the middle rack for 20 to 25 minutes.

Turn the oven down to 350F and bake about 30 minutes more.

On the burners, deglaze the roasting pan with the minced shallots and port and boil it down, scraping up the stuck bits.

Move to a skillet, add the chicken stock and boil to concentrate, add the cream and boil a few minutes to thicken lightly, then season.

Off the heat, whisk in the butter just before serving.

Cut through the crust from neck to tail, thread the crust to the sides, remove the legs and wings and cut into serving pieces; spoon the sauce over.