Truffled Turkey-Hen
From 366 menus and 1200 recipes of the Baron Brisse in French and English, 1884
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
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 138. The excerpt below is the record exactly as published.
Truffled turkey-hen. Céleri au jus. Stewed celery. Beignets de pommes, Apple fritters. Trutfed turkey-hen. Peel your truffles, and warm them in a saucepan with scraped bacon; when cold, roll them in minced bacon highly seasoned with chopped herbs, salt and pepper ; stuff a turkey- hen with the truffles and stuffing, cover it with slices of bacon, wrap up in a cloth, and hang it for eight days
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