The famous dinde truffée in France is served on festive occasions, and particularly at the réveillon, or supper served after the midnight mass on Christmas day. In England, where the price of fresh truffles, when obtainable, is prohibitive, a turkey stuffed with truffles is essentially a luxury dish. I give it, however, as it is a typically French dish
Wash the truffles thoroughly, and peel very carefully. This applies to fresh truffles, and not the bottled or tinned truffles, which are ready for use. Keep 2 or 3 of the largest ones, which are cut in thin slices and slipped under the skin of the breast of the bird. Cut the remaining truffles in quarters, if they are large, or in half, if small. Put them in a basin or salad bowl, with the brandy, Madeira, oil, a little salt, a pinch of mixed spices and let them stand in this while the pork fat is being prepared.
Cut this fat in small pieces, pound in a mortar, and warm slightly. Then rub through a sieve, with the pounded peelings from the truffles. Now put it in a saucepan, on a very slow fire and, when it is just melted and barely warm, add the truffles and their marinade of brandy, etc. Mix well, then remove from the saucepan. When quite cold and set, stuff the turkey with the mixture. Roast the turkey, basting with melted butter or oil.