1 frying chicken (3 pounds)
1 1/4 cup chicken stock
Freshly ground salt and white pepper
1/4 cup unmelted butter
1/4 cup flour, sifted
1 can cepes, (14 fluid ounces) drained and juices reserved
3/4 cup dry white wine
1/2 cup whipping cream
2 cloves garlic, gently bruised
Fresh parsley, chopped
1 truffle, drained, finely sliced, juices reserved
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