Poularde Truffée

Chicken with Truffles

Preparation info

    • Difficulty

      Medium

Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About

Method

Slip slices of truffle between the skin and breast meat and between the skin and leg meat. Refrigerate for about 24 hours and then roast. Truffles will give flavor to the meat. Serve with