 | pre heat the oven at F 392 ( C 200) and prepare the guinea fowl, removing heart and liver |
| and cutting to pieces |  |
 | prepare the baking foil: put at the external side the baking foil and inside the oven paper. Soak it before and then squeeze to dry. Grease it a little with butter |
| peel the truffle |  |
 | slice to thin layers and insert them between the skin and the meat of the guinea fowl. Put the same quantity of truffle in each piece of meat. |
| Insert the truffle deep into the skin for avoiding it to go out while cooking |  |
 | put the pieces into the baking foil with sage and rosemary |
| grate the remaining truffle onto the meat pieces |  |
 | sprinkle with cognac |
| cut the remaining butter to small pieces and place all over the guinea fowl |  |
 | sail well the baking foil: you must preserve the perfume and the moistness |
| put into the oven and bake for 45 minutes |  |
 | while the guinea fowl is cooking prepare the sauce: put two tablespoons of olive oil into a pot |
| add chopped cooked ham with the guinea fowl liver (the liver is optional) and one tablespoon of grated parmesan cheese |  |
 | brown 1 minute by stirring and then add the milk |
| add one tablespoon of potato flour and make it dense, always stirring for avoiding lumps |  |
 | take the guinea fowl from the oven and place onto a pre heated dish. Moist with a little of sauce produced by the meat while cooking |
| add this sauce to the other and stir well until dense and smoothly |  |
 | serve the guinea fowl with the two sauces apart and hot |
| It combines very well with potatoes puree or cannellini al fiasco or boiled potatoes |  |
