Poularde a la Périgord
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France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 4 ingredients
- Olives
- one lb. of fresh
- one-half lb. of truffles
- two oz. of melted pork fat
Method
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- 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 poële it gently.
- Dish it;
- coat it with a very fine half-glaze sauce, made from the poëling-liquor and finished with truffle essence.
Plating
Cookware for this recipe
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Saucepan
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Grater
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Sieve