It was a variation on a traditional cock with wine. I used half a game hen (obviously more to my taste), shallots, morels, and four fat cloves of garlic. In place of the traditional burgundy, I used a vin jaune with a bit more brandy. At the end, I napped the sauce well with butter, rather than do a full roux. In place of traditional lardon, I used uncured apple-smoked bacon from a local shop. It was quite delicious.