Chestnuts with truffles

The "Queen" Cookery Books. No.10. Veg... · S. Beaty-Pownall · 1902

Source: The "Queen" Cookery Books. No.10. Vegerable
Status: success · extracted 4 days ago
Not a recipe: No

Ingredients (7)

12 to 16oz. of fat bacon (cut into dice, with two minced shallots) ↝ Beef, bacon, cooked [Bacon]
two minced shallots ↝ Shallots, raw [Vegetables and Vegetable Products]
twenty to thirty cooked chestnuts, also cut into dice ↝ Chestnuts [Nuts and seeds]
4oz. of truffles, previously roughly minced
freshly ground black pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
a little powdered spice and herbs ↝ Spices, paprika [Spices and Herbs]

Instructions (5)

Toss the bacon (cut into dice, with two minced shallots) over the fire till lightly coloured.
Add twenty to thirty cooked chestnuts, also cut into dice, and 4oz. of truffles, previously roughly minced.
Season to taste with freshly ground black pepper, salt, and a little powdered spice and herbs.
Stir this altogether over the fire for a few minutes.
Use.

Original Text · last edited 4 days ago

Chestnuts with truffles.—Toss 12 to 16oz. of fat
bacon (cut into dice, with two minced shallots) over
the fire till lightly coloured, then add twenty to thirty
cooked chestnuts, also cut into dice, and 4oz. of
truffles, previously roughly minced; season to taste
with freshly ground black pepper, salt, and a little
powdered spice and herbs. Stir this altogether over
the fire for a few minutes, then use.

Notes

—