Truffle Stuffing

Common-sense cookery for English hous... · Kenney-Herbert, A. R. (Arthur Robert), 1840-1916 · 1905
Source
Common-sense cookery for English households : with twenty menus worked out in detail
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (9)
for the stuffing
for the sauce
Instructions (5)
  1. Clean thoroughly and peel three pounds of truffles; cut them into balls, saving the cuttings.
  2. Chop up one and a half pounds of fat bacon and put it into a sauté-pan with three bay leaves, a sprig of thyme, one clove of garlic, two shallots uncut, salt and pepper.
  3. Melt the bacon over a slow fire and pass it through a pointed strainer into a bowl containing the trimmed truffles.
  4. When cold fill the crop of the turkey with this, and proceed with the roasting in due course.
  5. The trimmings of the truffles should be used in the sauce.
Original Text
TRUFFLE STUFFING.—Those who desire to go to the expense of this preparation had far better obtain their bird from a pro- fessional poulterer who undertakes the provision of truffled turkeys, &c., ready for roasting. Since, however, nicely flavoured English truffles may sometimes be procured inex- pensively (I have tasted some really good ones from Wiltshire) I jot down an easy receipt:— Clean thoroughly and peel three pounds of truffles; cut them into balls, saving the cuttings; chop up one and a half pounds of fat bacon and put it into a sauté-pan with three bay leaves, a sprig of thyme, one clove of garlic, two shallots uncut, salt and pepper. Melt the bacon over a slow fire and pass it through a pointed strainer into a bowl containing the trimmed truffles. When cold fill the crop of the turkey with this, and proceed with the roasting in due course. The trimmings of the truffles should be used in the sauce.
Notes
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