1163. TRUFFLES, A LA PIEMONTAISE.

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Time
Cook: 5 min Total: 5 min
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (12)
Instructions (7)
  1. Cut half a pound of fresh truffles into scollops.
  2. Place them in a sautanpan with two table-spoonfuls of Lucca-oil, one of chopped parsley, a little chopped thyme, a clove of garlic, some mignonette-pepper and salt.
  3. Fry them over a brisk stove-fire for five minutes.
  4. Remove the garlic.
  5. Add a gravy-spoonful of Italian or Espagnole sauce, a small piece of glaze, and the juice of half a lemon.
  6. Toss the whole together over the fire.
  7. Pour it over the hollow crusts of fine French rolls, from which the top crust part has been removed, then thickly spread with butter, and afterwards placed in the oven for ten minutes to become crisp.
Original Text
1163. TRUFFLES, A LA PIEMONTAISE. CUT half a pound of fresh truffles into scollops, place them in a sautanpan with two table-spoonfuls of Lucca-oil, one of chopped parsley, a little chopped thyme, a clove of garlic, some mignonette-pepper and salt; fry them over a brisk stove-fire for five minutes, remove the garlic, then add a gravy-spoonful of Italian or Espagnole sauce, a small piece of glaze, and the juice of half a lemon; toss the whole together over the fire, and pour it over the hollow crusts of fine French rolls, from which the top crust part has been removed, then thickly spread with butter, and afterwards placed in the oven for ten minutes to become crisp.
Notes
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