GARNISH OF TRUFFLES IN GLAZE

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (4)
Instructions (4)
  1. Cut about one pound of truffles in various fancy shapes, such as small round balls, olives, or like quarters of orange, small pillars, and circular scollops.
  2. Place them in a small stewpan, with a little fresh butter, a pinch of salt, and a piece of glaze.
  3. Put on the lid of the stewpan, and set it on a slow fire to simmer for five or ten minutes.
  4. Toss the truffles thus prepared in their glaze, and use them to garnish the centre of an entrée, or for any other appropriate purpose.
Original Text
GARNISH OF TRUFFLES IN GLAZE Cut about one pound of truffles in various fancy shapes, such as small round balls, olives, or like quarters of orange, small pillars, and circular scollops; place them in a small stewpan, with a little fresh butter, a pinch of salt, and a piece of glaze; put on the lid of the stewpan, and set it on a slow fire to simmer for five or ten minutes; toss the truffles thus prepared in their glaze, and use them to garnish the centre of an entrée, or for any other appropriate purpose.
Notes
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