the thorough good cook - recipe - Scollops of Fat Pullets a la Conti, with Truffles

The Thorough Good Cook
by George Augustus Sala
recipes from 1896

A digital version of a rare antique cookbook originally published in 1896 for those who want to kick it Olde Skool !

Hollander and Hechsher, publishers of the Eat Dangerously and New Food cookbooks, have a commitment to issue expired-copyright books in the public domain.

The Thorough Good Cook by George Augustus Sala is now in the public domain. The recipes are original and unadulterated, of course!

RECIPE

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 (p. 347), 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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