Green Truffles for a Dish

The Art of Cookery Made Easy and Refined · Mollard, John · 1802
Source
The Art of Cookery Made Easy and Refined
Time
Cook: 30 min Total: 30 min
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (9)
to be eaten with
for cullis
Instructions (7)
  1. Clean two pounds of green truffles.
  2. Put them into a stewpan with half a pint of stock, a gill of red port, and a little salt.
  3. Boil them gently half an hour.
  4. When they are to be served up, drain them dry.
  5. Put them into a folded napkin.
Serving Suggestions
  1. They are to be eaten with cold fresh butter, or with oil, vinegar, and cayenne pepper.
Note
  1. The liquor they were boiled in may be made into a cullis, and put into different sauces, such as haricot, ragout, or celery, &c.
Original Text
Green Truffles for a Dish. Well clean two pounds of green truffles; then put them into a stewpan with half a pint of stock, a gill of red port, and a little salt, and boil them gently half an hour. When they are to be served up, drain them dry and put them into a folded napkin. They are to[140] be eaten with cold fresh butter, or with oil, vinegar, and cayenne pepper. N. B. The liquor they were boiled in may be made into a cullis, and put into different sauces, such as haricot, ragout, or celery, &c.
Notes
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