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Fowl with Truffles

A whole fowl stuffed with truffles, covered with bacon, roasted, and served with truffles in sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Fowl with Truffles

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Preheat your oven to 400°F (200°C).

Roast

  1. Stuff the inside of the fowl with the prepared truffles.

  2. Place the fowl on a spit and cover the breast with the slice of bacon.

  3. Wrap the fowl in paper and roast it well.

Serve

  1. Once cooked, place it on a serving dish and garnish with truffles in sauce.

Recipe from a historical cookbook (Internet Archive).

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
Forms the main body of the dish and carries the stuffing and roasting juices.
Truffles
Add a strong, earthy aroma that perfumes the meat as it cooks.
Fat bacon
Bastes the breast with melting fat, keeping it moist and adding savoury flavour.

The step that matters

Wrap the fowl in paper and roast it well. Wrapping the bird in paper slows surface drying and browning, so the meat cooks through gently while keeping its juices. Roasting it thoroughly ensures the thickest parts reach a safe, fully cooked state.

“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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