1503—Poularde à la Périgord

Stuff the pullet with one-half lb. of truffles in the shape of large olives, cooked in two oz. of melted pork fat, and mixed, while hot, with one lb. of fresh, grated pork fat, rubbed through a sieve. String the piece, taking care to close all its openings, and No. 250, Poëlings it gently.

Dish it; coat it with a very fine half-glaze sauce, made from the No. 250, Poëlings-liquor and finished with truffle essence.