Fowl Roasts
[1955—PULLETS]
Large birds, when roasted, should always be salted inside, trussed and covered with slices of bacon. They should be cooked before a concentrated and moderately fierce fire. About ten minutes before unhooking them, remove their covering of bacon, that their breasts may colour.
A bird is known to be cooked when the juice which issues from it, if it be held over a plate, is white. Having ascertained that it is cooked, set it on a very hot dish and serve it instantly.
In England it is customary to surround the fowl with grilled sausages or slices of bacon, and to send a sauceboat of bread sauce (No. [113]) at the same time as the gravy.
[1956—TRUFFLED PULLET]
Empty the pullet intended for truffling, by means of a little hole on the side of the belly, and remember to keep the skin of the neck whole. This done, remove the collar bone at the summit of the breast, and detach the skin from the whole of the breast.
For a fine pullet, there will be needed one and one-half lbs. of truffles.
After having well brushed and washed the truffles, carefully peel them; select one of the largest; cut it into slices, and put these aside.
Now quarter the other, letting each piece weigh about three oz.