121. PUREE OF TRUFFLES

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (8)
Instructions (8)
  1. Peel and pound ten ounces of truffles.
  2. Put the truffles into a stewpan with a pat of butter, half a bay-leaf, a sprig of thyme, some grated nutmeg, and a very small clove of garlic.
  3. Set these on the stove to simmer for a few minutes.
  4. Add a small ladleful of brown sauce and a small piece of glaze.
  5. Reduce the purée quickly.
  6. Rub it through the tammy onto a dish.
  7. Remove it from thence into a small bain-marie for use.
  8. Omit the garlic, should its flavour be objectionable.
Original Text
121. PUREE OF TRUFFLES. FIRST peel and then pound ten ounces of truffles; put them into a stewpan with a pat of butter, half a bay-leaf, a sprig of thyme, some grated nutmeg, and a very small clove of garlic; set these on the stove to simmer for a few minutes; then add a small ladleful of brown sauce and a small piece of glaze; reduce the purée quickly, and rub it through the tammy on to a dish; remove it from thence into a small bain-marie for use. Omit the garlic, should its flavour be objectionable.
Notes
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