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From: The Thorough Good Cook

Poultry: 7. Scollops of Fat Pullets a la Conti, with Truffles

Prepare the scollops in the ordinary way, but at the moment when you throw the scollops into the butter, the truffles must be ready, peeled and cut of the same round form and dimensions as the scollops. Season with a little salt; "toss" the truffles and scollops a few moments before dinner-time ; put them into a smooth sauce, to which you have added a little reduction of truffles, made as follows: The trimmings of truffles are to be reduced in a little broth; introduce some of this glaze into the scollops, and as it is always brown, add three or four spoonfuls of thick cream to the sauté to make the sauce white; season it according to you palate. Do not forget to put the sauce through a tammy, to have it very bright.

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