Turkey-hen Stuffed with Truffles
From 366 menus and 1200 recipes of the Baron Brisse in French and English, 1884
If you braise your turkey, cut up the breasts of chicken, bacon, and foie gras into large dice.
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 131. The excerpt below is the record exactly as published.
Turkey-hen stuffed with truffles ; either roasted or braised. Chop up some breasts of chicken, foies gras, bacon, and truffles, season with salt, pepper, and a laurel leaf, moisten with stock, add two or three dozen whole truffles
Cook this with the app: pantry check, scaling, and the assistant.