prawns and the mussels, all of which will make the garnish of the squids, 5
minutes, before the conclusion of the preparation.
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Stuffed roasted Chicken. (Pollo relleno al horno) (50)

Four servings: 1 big-sized whole chicken; 250 g pitted prunes; 250 g raisins;
250 g dried peach and apricot, cut into cubes; 100 g pine nuts; 1 small black
truffle ( it is indeed a very expensive fungus than can sometimes be substituted
by truffle oil, although you must be careful to not buy artificial truffle oil); 250 g
sausages, cut into half-inch long pieces; some lard; olive oil; and a large glass
of brandy.
Preparation: Soak the prunes, raisins, and the dried fruits in brandy for at least
4 hours. Fry the sausages in a casserole with some lard; when the sausages
are brown, add the fried fruit (drained) the pine nuts, the truffle, cut into slices,
and season to taste. Let the preparation simmer for 20 minutes on a mild fire.
Rinse the chicken with some water, both in the inside and in the outside, dry
thoroughly, season with salt and pepper and spread some lard inside and
outside.
When the stuffing is cool, you can start to stuff the it inside the chicken using
both orifices; the chicken must be full up. Next, sew the orifices, and cross the
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