Truffles à l’Italienne

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 (6)
Instructions (7)
  1. Wash, peel, and slice some nice fresh truffles.
  2. Lay the sliced truffles in a buttered fireproof dish.
  3. Strew them with finely-minced parsley, chives, or shallot, pepper, and a little salt.
  4. Pour enough best salad oil over them to moisten all nicely.
  5. Cover them down closely.
  6. Set them in the oven for fifteen to twenty minutes.
  7. Serve with a squeeze of lemon juice over them at the last.
Original Text · last edited 4 days ago
— à l’Italienne.—Well wash, peel, and slice some nice fresh truffles, lay these in a buttered fire- proof dish, strew them with finely-minced parsley, chives, or shallot, pepper, and a little salt; pour enough best salad oil over them to moisten all nicely, then cover them down closely, set them in the oven for fifteen to twenty minutes, and serve with a squeeze of lemon juice over them at the last.
Notes
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