Cut the poussins open along the back and open them out; flatten lightly, then remove as many bones as possible.
Trim them and colour in hot butter; season with salt and Cayenne and cover both sides with finely chopped truffle. Wrap each in a piece of pig’s caul, dip in melted butter, coat with breadcrumbs and grill them gently for 20–25 minutes.
Serve accompanied with Sauce Périgueux.
© 1903 All rights reserved. Published by Taylor and Francis.