POUSSINS A LA PIEDMONTESE

Ingredients

• one and a half ounces of white truffles
• an equal quantity of very white pork fat
• fry them in butter
• Risotto a la Piedmontese
• grated Parmesan cheese
• nut-brown butter

Method

1. 1

   Stuff each chick with truffles and pork fat; truss them and fry in butter over a fierce fire.

2. 2

   After ten minutes, place them in a 'Cocotte' dish, surround with Risotto, and finish cooking in the oven uncovered.

3. 3

   Before serving, sprinkle with Parmesan and nut-brown butter.

As published

This recipe was extracted from A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 28. The excerpt below is the record exactly as published.

POUSSINS A LA PIEDMONTESE OTUFF each chick with one and a half ounces ^ of white truffles pounded with an equal quan- tity of very white pork fat ; truss them as for an entree ; string them and fry them in butter over a fierce fire. At the end of ten minutes put them into a “ Cocotte ” dish ; partly surround and cover them with Risotto a la Piedmontese, and complete the cooking in the oven with the lid off. A few minutes before serving sprinkle the Risotto with grated Parmesan cheese, and at the last minute sprinkle with nut-browTn butte

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