Truffled Roasted Pullet

A few days before this is needed draw the pullet through the side and wipe the inside well. Peel twelve to sixteen ounces of fine, fresh truffles, leaving them either whole or cut in two or four according to their size. Melt two ounces of grated fat pork in a saucepan, add it to the truffles and season with fine allspice; fry for two minutes, remove and use this to stuff the breast of the pullet. Sew up the openings and truss, then lay it aside in a cool place. When needed wrap it in buttered paper, run it on a spit (No. 118) or else lay it in a small cradle spit (No. 116) without boring any hole through it whatever, and roast it for one hour, basting frequently. Unwrap it ten minutes before serving to salt over and allow to attain a fine color; take it out, untie and send it to the table with a sauce-boat of good reduced gravy (No. 404) into which has been added the chopped up truffle peelings.