Truffles, to Cook

The "Queen" cookery books. No. 4. Entree · S. Beaty-Pownall · 1904
Source
The "Queen" cookery books. No. 4. Entree
Status
success · extracted 5 days ago
Not a recipe
No
Ingredients (6)
Instructions (7)
  1. Put a dozen fine fresh and well cleansed truffles in a pan with sufficient sherry or madeira to cover them, with a pinch each of salt and pepper.
  2. Cook them gently till tender.
  3. Stir in half an ounce of glaze and let this melt well.
  4. Drain off the truffles, keeping them very hot.
  5. Add an ounce of butter to the wine, and boil it up sharply till somewhat reduced.
  6. Pour the reduced wine over the truffles and serve.
To reheat
  1. Truffles cooked thus may be heated in any rich brown sauce to taste, the wine in which they are cooked being added to the sauce.
Original Text · last edited 5 days ago
Truffles, to Cook.—Put a dozen fine fresh and well cleansed truffles in a pan with sufficient sherry or madeira to cover them, with a pinch each of salt and pepper, and cook them gently till tender; now stir in half an ounce of glaze, let this melt well, then drain off the truffles, keeping them very hot; add an ounce of butter to the wine, and boil it up sharply till somewhat reduced, when you pour it over the truffles and serve. Truffles cooked thus may be heated in any rich brown sauce to taste, the wine in which they are cooked being added to the sauce.
Notes
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