Truffles au Naturel

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861
Source
The Book of Household Management
Time
Cook: 60 min Total: 60 min
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (2)
Instructions (7)
  1. Select some fine truffles.
  2. Cleanse them by washing them in several waters with a brush, until not a particle of sand or grit remains on them.
  3. Wrap each truffle in buttered paper.
  4. Bake in a hot oven for quite an hour.
  5. Take off the paper.
  6. Wipe the truffles.
  7. Serve them in a hot napkin.
Original Text
TRUFFLES AU NATUREL. 1161. INGREDIENTS.—Truffles, buttered paper. Mode.—Select some fine truffles; cleanse them, by washing them in several waters with a brush, until not a particle of sand or grit remains on them; wrap each truffle in buttered paper, and bake in a hot oven for quite an hour; take off the paper, wipe the truffles, and serve them in a hot napkin. Time.—1 hour. Average cost.—Not often bought in this country. Seasonable from November to March. [Illustration: TRUFFLES.] THE COMMON TRUFFLE.—This is the Tuber cibarium of science, and belongs to that numerous class of esculent fungi distinguished from other vegetables not only by the singularity of their forms, but by their chemical composition. Upon analysis, they are found not only to contain the usual components of the vegetable kingdom, such as carbon, oxygen, and hydrogen, but likewise a large proportion of nitrogen; from which they approach more nearly to the nature of animal flesh. It was long ago observed by Dr. Darwin, that all the mushrooms cooked at our tables, as well as those used for ketchup, possessed an animal flavour; and soup enriched by mushrooms only has sometimes been supposed to contain meat.
Notes
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