Truss the birds, and stuff them with chopped truffles and rasped bacon, seasoned with salt and pepper and a tiny dust of cayenne. Cut small pieces of truffles in the shape of nails; make holes with a penknife in the breasts of the birds; widen the holes with a skewer, and fill them with the truffles; let this decoration be very regular. Put them into a stewpan with slices of bacon round them, and good gravy poured in enough to cover the birds. When they have been stewed for twenty minutes glaze them; dish them up with a Financière Sauce (see ‘Entrées à la Mode’).
Dressed Game and Poultry à la Mode, by
Harriet A. de Salis (Year1888)