Truffles (Truffes)

The "Queen" Cookery Books. No.10. Veg... · S. Beaty-Pownall · 1902
Source
The "Queen" Cookery Books. No.10. Vegerable
Time
Cook: 15 min Total: 15 min
Status
success · extracted 4 days ago
Not a recipe
No
Ingredients (5)
for cooking truffles
Instructions (8)
  1. Wash and brush fresh truffles carefully with a stiff nail brush to remove all earth and sand.
  2. Peel the truffles.
  3. Place truffles in a pan with enough chicken stock and sherry (equal quantities) to cover them.
  4. Add a tablespoonful of butter or fat from rich soup, an onion, and a bouquet.
  5. Cook gently in a closely-covered pan for fifteen minutes.
  6. Turn out into a basin and let them cool in their own liquor.
  7. Trim if necessary, saving trimmings for forcemeats and the cooking liquid for sauces/gravies.
  8. Do not use the rough outer skin.
Original Text · last edited 4 days ago
Truffles (Truffes).—These, in any soigné kitchen, should be used fresh or not at all. The bottled truffles are practically useless, as their flavour has almost entirely perished, and there is nothing left but a leathery, indigestible substance, which, but for fashion, we should never dream of trying to eat. Of truffles there are two kinds, the black or common one, and the Piémontais or white truffle, seldom if ever seen in this country. If bought fresh, truffles should be very carefully washed and brushed with a good stiff nail brush, to remove every trace of earth and sand from the rough skin, then peel them, put them on in a pan with sufficient chicken stock and sherry, in equal quantities, to cover them, a table- spoonful of butter or the fat off rich soup, an onion, and a bouquet; let this all cook gently together for fifteen minutes in a closely-covered pan. Now turn them out into a basin, and leave them to get cold in their own liquor. They can now be trimmed if necessary, but remember that all such trimmings, together with the stock in which they were cooked, must be saved, as the former are excellent for force- meats, etc., whilst the latter is perfect for sauces, gravies, etc. Never use the rough outer skin. Other ways are the following:
Notes
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