1956—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 lbs. 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 lbs. of very fresh pork fat, and rub the whole through a sieve. Take about one-half lb. of this fat; melt it, together with a bay-leaf; and, when it is quite liquid, add the quartered truffles to it (seasoned with salt and pepper), and simmer the whole for about ten minutes.

This done, take it off the fire; leave to cool almost entirely under cover, and mix with what remains of the truffled fat.

Stuff the pullet with this preparation, and slip between the bird’s skin and the flesh of its breast some thin slices of bacon. Upon the slices of bacon place the reserved slice of truffle; carefully sew up all the openings in the pullet with very thin string; wrap it in one or two sheets of buttered paper; put it on the spit, and stand it before a concentrated fire which should be kept at an even heat throughout the process of roasting.

About one-quarter of an hour before serving, remove the paper and the slices of bacon, that the breast may colour. Set on a hot dish, and send the gravy, which should be kept rather fat, separately.

The time allowed for roasting a fine fowl is somewhere between one and one-quarter to one and one-half hours.