Truffles à la Serviette

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894
Source
Mrs. A.B. Marshall's cookery book
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (8)
for cooking truffles
for farcing purposes
Instructions (9)
  1. Wash and scrub fresh truffles in several waters and carefully peel them.
  2. Put a few pieces of ham or bacon in a stewpan with a good bunch of herbs (thyme, parsley, and bayleaf), a little nice flavoured stock, and half a bottle of champagne.
  3. Cover the truffles with buttered paper.
  4. Cook the truffles fast on the stove or in the oven.
  5. As the liquor reduces, add more champagne.
  6. Drain and strain off the liquor.
  7. Remove all the fat.
  8. Serve the truffles in a napkin and the gravy in a boat.
  9. Serve hot.
Original Text
Truffles à la Serviette. (Truffes à la Serviette.) If using the fresh truffles they require to be well washed and scrubbed in several waters and carefully peeled; put a few pieces of ham or bacon in a stewpan with a good bunch of herbs, such as thyme, parsley, and bayleaf, and a little nice flavoured stock, and a half bottle of champagne; cover them with a buttered paper, and let them cook fast on the stove or in the oven; as the liquor reduces add more cham-pagne, then drain and strain off the liquor, remove all the fat, and serve the truffles in a napkin and the gravy in a boat. Serve hot. The truffles will require about an hour’s cooking, or, if large, one and a half hours’. If fresh truffles are used the peelings, after being well washed, can be used up for farcing purposes.
Notes
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