Pullet a la Perigord

After the pullet has been singed stuff the breast with pounded veal suet seasoned with salt, prepared red pepper (No. 168) and a clove of garlic, adding to it some chopped up truffles. Insert thick slices of truffles between the fat and skin, then wrap the fowl in a matignon (No. 406) and roast it on the spit or oven; unwrap and reduce the matignon with espagnole sauce (No. 414) and Madeira; dress the pullet with some clear gravy (No. 404) and serve the sauce separately.