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.