1162. LARGE TRUFFLES, A LA SERVIETTE

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Time
Cook: 45 min Total: 45 min
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (5)
Instructions (8)
  1. When the truffles have been thoroughly cleansed by breathing the mould off in water, drain them in a sieve.
  2. Place them in a stew-pan lined with thin layers of fat bacon.
  3. Pour some wine mirepoix (No. 236) on them.
  4. Place some layers of bacon on the top.
  5. Set them to boil on the stove-fire.
  6. The lid must then be put on, and hermetically closed round with stiff flour-and-water paste, to concentrate the flavour of the truffles.
  7. Allow them to simmer gently by the side of a slow fire, or in the oven, for about three-quarters of an hour.
  8. Then dish.
Original Text
1162. LARGE TRUFFLES, A LA SERVIETTE.* WHEN the truffles have been thoroughly cleansed by breathing the mould off in water, drain them in a sieve, then place them in a stew-pan lined with thin layers of fat bacon; pour some wine mirepoix (No. 236) on them, place some layers of bacon on the top, and set them to boil on the stove-fire; the lid must then be put on, and hermetically closed round with stiff flour-and-water paste, to concentrate the flavour of the truffles. Allow them to simmer gently by the side of a slow fire, or in the oven, for about three-quarters of an hour, then dish
Notes
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