TRUFFLES À LA SERVIETTE

Modern cookery for private families · Acton, Eliza · 1845
Source
Modern cookery for private families
Time
Cook: 60 min Total: 60 min
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (10)
Instructions (6)
  1. Select the finest truffles for this dish, be particular in smelling them, and reject any that have a musty smell.
  2. Wash and brush them well with cold water only, change it several times, and when they are perfectly clean line a stewpan with slices of bacon.
  3. Put in the truffles with a bunch of parsley, green onions, and thyme, two or three bay-leaves, half a dozen cloves, and a little sweet basil.
  4. Pour in sufficient rich veal gravy to cover them, with the addition of from half a pint to half a bottle of champagne.
  5. Boil them very softly for an hour, then draw them aside and let them cool in the gravy.
  6. Heat them afresh in it when they are wanted for table; lift them out and drain them in a very clean cloth, and dish them neatly in a fine and beautifully white napkin, which will contrast as strongly as possible with the dark hue of the truffles.
Original Text
TRUFFLES À LA SERVIETTE. Select the finest truffles for this dish, be particular in smelling them, and reject any that have a musty smell. Wash and brush them well with cold water only, change it several times, and when they are perfectly clean line a stewpan with slices of bacon; put in the truffles with a bunch of parsley, green onions, and thyme, two or three bay-leaves, half a dozen cloves, and a little sweet basil; pour in sufficient rich veal gravy to cover them, with the addition of from half a pint to half a bottle of champagne; boil them very softly for an hour, then draw them aside and let them cool in the gravy. Heat them afresh in it when they are wanted for table; lift them out and drain them in a very clean cloth, and dish them neatly in a fine and beautifully white napkin, which will contrast as strongly as possible with the dark hue of the truffles.
Notes
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