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Fowl with Truffles

A roasted fowl stuffed with truffles and bacon, served with truffle 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).

  2. Stuff the trussed fowl with the prepared truffles.

Roast

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

  2. Cover the fowl with paper and roast until cooked through.

Serve

  1. Serve the fowl on a dish, garnished 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, cooking through as the roasted centrepiece.
Truffles
Add a concentrated, earthy aroma that perfumes the meat as it cooks.
Fat bacon
Bastes the breast with melting fat, keeping the lean meat moist and adding flavour.

The step that matters

Covering the fowl with paper and roasting until cooked through. Paper shields the surface from direct heat so it does not darken too quickly, while the interior needs enough time to reach safe doneness. Checking the thickest part of the bird helps avoid undercooking or drying the breast.

“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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