Fowls Stuffed with Oysters and Truffles

Ingredients

• two fowls, roast
• buttered sheets of paper
• chopped truffles
• minced oysters
• parsley
• chives
• olive oil
• half a tumblerful of stock
• the same quantity of white wine

Method

1. 1

   Roast fowls wrapped in buttered paper.

2. 2

   Stuff with truffles, oysters, and herbs.

3. 3

   Simmer in a buttered pan, add stock and wine to the sauce, boil, skim, and pour over the fowls.

As published

This recipe was extracted from 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 85. The excerpt below is the record exactly as published.

Fowls stuffed with oysters and truffles. Roast two fowls, and wrap them up in buttered sheets of paper, so that they may not brown ; when done, stuff them with chopped truffles, minced oysters, parsley, and chives, well mixed with butter. Line a stew-pan with butter, sliced truffes, chopped herbs, blanched and trimmed oysters, and a second layer of sliced truffles and mixed herbs; moisten with olive oil, add the fowls, and simmer over a very slow fire for ten minutes ; dish up the fowls with the truffles and oysters, add half a tumblerful of stock, and the same quantity of white wine

Cook this with the app: pantry check, scaling, and the assistant.