Truffled Pullet

Ingredients

• one and one-half Ibs. of truffles
• two Ibs. of very fresh pork fat
• about one-half Ib. of this fat
• a bay-leaf
• the pullet intended for truffling

Method

1. 1

   Empty the pullet through a hole on the side, keeping the neck skin whole.

2. 2

   Remove the collar bone and detach the skin from the breast.

3. 3

   Brush and wash the truffles, peel them, and cut one into slices.

4. 4

   Quarter the rest into pieces weighing about 3 oz.

5. 5

   Pound the truffle peel with pork fat and rub through a sieve.

6. 6

   Melt half the fat with a bay-leaf, add quartered truffles seasoned with salt and pepper, and simmer for 10 minutes.

7. 7

   Cool, mix with remaining fat, stuff the pullet, and place bacon slices under the skin.

8. 8

   Sew up openings, wrap in buttered paper, roast, and remove paper and bacon before serving.

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 351. The excerpt below is the record exactly as published.

TRUFFLED PULLET Empty the pullet intended for truffling, by means of a little hole on the side of the belly, and remember to keep the skin of the neck whole. This done, remove the collar bone at the summit of the breast, and detach the skin from the whole of the breast. For a fine pullet, there will be needed one and one-half Ibs. of truffles. After having well brushed and washed the truffles, carefully peel them; select one of the largest; cut it into slices, and put these aside. Now quarter the other, letting each piece weigh about three oz. Pound the truffle peel with two Ibs. of very fresh pork fat, and rub the whole through a sieve. Take about one-half Ib. of this fat; melt it, together with a bay-leaf

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