Fowl with Truffles
Ingredients
Directions
Stuff the fowl with prepared truffles.
Place the fowl on a spit with a slice of bacon on the breast and cover with paper.
Roast the fowl until cooked through.
Transfer to a serving dish and garnish with truffles in sauce.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Fowl
- The main protein, which firms up and sets as it roasts.
- Truffles
- Adds an earthy, intense aroma that perfumes the bird and the garnish.
- Fat bacon
- Melts over the breast, basting the bird and helping keep the lean meat moist.
The step that matters
Roast the fowl until cooked through. A large, dense bird heats slowly at its thickest parts, such as the thighs and the middle of the breast. Undercooking risks unsafe meat, while overcooking dries the breast. Check doneness in the deepest part of the meat, not just the surface.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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