Chapter XVI · Poultry (Volaille) · No. 1647
1647—Poussins à la Piémontaise
Stuff each chick with one and one-half oz. of white Piedmont truffles, pounded with an equal weight of very fresh pork fat. Now truss them as for an entrée; string them and fry them in butter over a fierce fire. At the end of ten minutes put them in a cocotte; partly surround and cover them with rizotto à la Piémontaise, and complete the cooking in the oven with lid off.
A few minutes before serving, sprinkle the rizotto with grated Parmesan; glaze; and, at the last minute, sprinkle with nut-brown butter.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1647, p. 521. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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