TRUFFLES À L’ITALIENNE

Modern cookery for private families · Acton, Eliza · 1845

Source: Modern cookery for private families
Time: Cook: 10 min Total: 10 min
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (10)

some truffles
a slice of fresh butter ↝ Asparagus, fresh, cooked with butter or margarine [Other vegetables and combinations]
some minced parsley ↝ Parsley, raw [Not included in a food category]
some minced eschalot
salt ↝ Salt, table, iodized [Spices and Herbs]
pepper ↝ Spices, pepper, black [Spices and Herbs]
a bit of fresh butter ↝ Asparagus, fresh, cooked with butter or margarine [Other vegetables and combinations]
a small ladleful of Spanish sauce
the juice of one lemon ↝ Lemon, raw [Citrus fruits]
a little cayenne pepper ↝ Spices, pepper, red or cayenne [Spices and Herbs]

Instructions (5)

Wash perfectly clean, wipe, and pare some truffles extremely thin; slice them about the size of a penny.
Put them into a sauté-pan (or small frying-pan), with a slice of fresh butter, some minced parsley and eschalot, salt and pepper.
Put them on the fire and stir them, that they may fry equally.
When they are done, which will be in about ten minutes, drain off part of the butter, and throw in a bit of fresh butter, a small ladleful of Spanish sauce (see page 101), the juice of one lemon, and a little cayenne pepper.
This is a dish of high relish.

Original Text

TRUFFLES À L’ITALIENNE.

Wash perfectly clean, wipe, and pare some truffles extremely thin; slice them about the size of a penny; put them into a sauté-pan (or small frying-pan), with a slice of fresh butter, some minced parsley and eschalot, salt and pepper; put them on the fire and stir them, that they may fry equally; when they are done, which will be in about ten minutes, drain off part of the butter, and throw in a bit of fresh butter, a small ladleful of Spanish sauce (see page 101), the juice of one lemon, and a little cayenne pepper. This is a dish of high relish.

Notes

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