168. ESSENCE OF TRUFFLES

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (7)
Instructions (6)
  1. Chop or pound four ounces of truffles—or if you have any trimmings, use them instead.
  2. Place them in a small stewpan with half a bay-leaf, a sprig of thyme, and a very small quantity of bruised garlic.
  3. Moisten with a glass of French white wine, and allow the whole to simmer on the fire till the wine is nearly boiled down.
  4. Add half a pint of good consommé.
  5. Set the essence to boil gently on the side of the fire for ten minutes.
  6. Pass it with pressure through a napkin or tammy into a small basin or stewpan.
Original Text
168. ESSENCE OF TRUFFLES. Chop or pound four ounces of truffles—or if you have any trimmings, use them instead; place them in a small stewpan with half a bay-leaf, a sprig of thyme, and a very small quantity of bruised garlic; moisten with a glass of French white wine, and allow the whole to simmer on the fire till the wine is nearly boiled down; and half a pint of good consommé; set the essence to boil gently on the side of the fire for ten minutes, and then pass it with pressure through a napkin or tammy into a small basin or stewpan. This essence will be found extremely useful for flavouring sauces and ragouts, in which the flavour of truffles should predominate.
Notes
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