Madame Marie-Louise Point, whom her husband affectionately called "Mado," is the inspiration for this recipe. When Fernand Point wrote it out in his notebook, he also wrote the following in a corner of the page: "I dedicate this dish to the most beautiful woman in the world, my wife."
Stuff a fat young roasting chicken from Bresse with truffles and roast it slowly. Make a little bit of sauce from the pan juices. Arrange the bird on a heated platter surrounded by ortolans and some slices of foie gras quickly heated in butter. Pour over the pan juices and serve with a bottle of Romanée-Conti from a happy year.
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