Géline de Touraine with morels and white wine sauce

A Centre recipe © 

• 1 x 1.6 kg bird,
• 350g morel mushrooms,
• 10cl white wine,
• 30cl single cream,
• 80g butter,
• 20g fine cooking salt,
• 5g black pepper grains.

Place the bird in a casserole dish with 30g of the butter, season with salt and pepper and cook in a hot oven for 40 minutes. Sprinkle regularly with water.

Take the bird out and keep it warm so it rests. Remove the fat, then deglaze with the white wine. Leave it to reduce and add the cream. Cook for 1 minute then sieve off the sauce.
Fry the morels in a pan with 50 grams of butter, a little water, salt and pepper, over a high heat for roughly 10 minutes. Cut up the bird, surround the meat with morels and cover with the sauce.

Serve with potato cakes.