TRUFFLES A L'ITALIENNE

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861

Source: The Book of Household Management
Time: Cook: 10 min Total: 20 min
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (9)

10 truffles
1 tablespoonful of minced parsley ↝ Parsley, raw [Not included in a food category]
1 minced shalot
salt and pepper to taste ↝ Salt, table, iodized [Spices and Herbs]
salt and pepper to taste ↝ Spices, pepper, black [Spices and Herbs]
2 oz. of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
2 tablespoonfuls of good brown gravy ↝ Gravy, brown, dry [Soups, Sauces, and Gravies]
the juice of 1/2 lemon ↝ Lemon, raw [Citrus fruits]
cayenne to taste ↝ Peppers, raw, NFS [Other vegetables and combinations]

Instructions (5)

Wash the truffles and cut them into slices about the size of a penny-piece.
Put them into a sauté pan, with the parsley, shalot, salt, pepper, and 1 oz. of butter.
Stir them over the fire, that they may all be equally done, which will be in about 10 minutes, and drain off some of the butter.
Add a little more fresh butter, 2 tablespoonfuls of good gravy, the juice of 1/2 lemon, and a little cayenne.
Stir over the fire until the whole is on the point of boiling, when serve.

Original Text

TRUFFLES A L'ITALIENNE.

1164. INGREDIENTS.—10 truffles, 1 tablespoonful of minced parsley, 1 minced shalot, salt and pepper to taste, 2 oz. of butter, 2 tablespoonfuls of good brown gravy, the juice of 1/2 lemon, cayenne to taste.

Mode.—Wash the truffles and cut them into slices about the size of a penny-piece; put them into a sauté pan, with the parsley, shalot, salt, pepper, and 1 oz. of butter; stir them over the fire, that they may all be equally done, which will be in about 10 minutes, and drain off some of the butter; then add a little more fresh butter, 2 tablespoonfuls of good gravy, the juice of 1/2 lemon, and a little cayenne; stir over the fire until the whole is on the point of boiling, when serve.

Time.—Altogether, 20 minutes.

Average cost.—Not often bought in this country.

Seasonable from November to March.

USES OF THE TRUFFLE.—Like the Morel, truffles are seldom eaten alone, but are much used in gravies, soups, and ragoûts. They are likewise dried for the winter months, and, when reduced to powder, form a useful culinary ingredient; they, however, have many virtues attributed to them which they do not possess. Their wholesomeness is, perhaps, questionable, and they should be eaten with moderation.

Notes

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