Chapter XVII · Roasts and Salads · No. 1961
1961—Truffled Young Turkey
Proceed as for truffled pullet, after taking the difference of size into account in order to increase the quantity of truffles and fat, as also the time limit.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1961, p. 611. London: William Heinemann. Translation of Le Guide Culinaire (1903).
Curious how this dish reads in a modern kitchen? See Chef Juliette’s version →