Truffles and Morels, to stew

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840
Source
The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Time
Cook: 10 min Total: 10 min
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (11)
Instructions (9)
  1. Wash the truffles well and cut them into slices of the size and about the thickness of half-a-crown.
  2. Put the truffles into a stewpan with a pinch of salt and cayenne pepper, and a little butter to prevent them from burning.
  3. Let them stew for ten minutes.
  4. Prepare a brown sauce using half a pint of beef jelly and half a pint of veal jelly, thickened with a little butter and flour.
  5. Add any trimmings of the truffles or morels to the sauce and boil them in it.
  6. Add one pinch of cayenne pepper to the sauce.
  7. Strain the truffles or morels from the butter they were first stewed in.
  8. Add the strained truffles/morels to the sauce.
  9. Warm the whole mixture again and serve hot.
Original Text
Truffles and Morels, to stew. Well wash the truffles, cut them into slices, of the size and about the thickness of half-a-crown; put them into a stewpan, with a pinch of salt and cayenne pepper, and a little butter, to[148] prevent their being burnt. Let them stew ten minutes; have ready a good brown sauce of half a pint of beef and the same of veal jelly, thickened with a little butter and flour; add to it any trimmings of the truffles or morels, and boil them also in it; put in one pinch of cayenne pepper. Strain the truffles or morels from the butter they were first stewed in; throw them into the sauce; warm the whole again, and serve hot.
Notes
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