How to cook vegetables

Wash and brush thoroughly the truffles, wrap up each in a thin piece of bacon, cut into dice the ham, carrot, and onion, fry them together with the herbs in 1 oz. of butter, then add the truffles, cover the stew-pan for a few seconds, moisten with the wine, boil up, skim, and simmer for about 15 minutes. Take up the truffles, remove the bacon. Skim the N T94 stock, strain it, and work in by degrees the remainder of the butter (which has been previously kneaded with a teaspoonful of flour) ; let this boil up, and add a little stock if needed ; season to taste. Dish up the truffles on a croute of fried bread, and pour the sauce round the base of the dish. Truffles a la Careme. Choose 6 large preserved Perigord truffles, let them simmer for io minutes in a little white stock and champagne ; take out the truffles to get cool. Scoop out the interior, which chop finely with half as many mushrooms, and mix with some forcemeat to form a stuffing ; fill the shells of truffles with it, season them with salt and pepper. Egg them all over, and crumb in a mixture of chopped truffles and chopped ham. Place them in a buttered saute-pan, pour over the stock left, let them simmer gently for half an hour. Dish up the truffles on a croustade of fried bread, or in the centre of a round deep dish, in the form of a pyramid. Reduce the liquor to a glaze, adding a little demi-glace sauce. Sauce over, and serve. Truffle Soup. Wash and brush about i lb. of fresh truffles and cut them into slices, put them in a basin, pour over a glass of sherry or Marsala, and cover. Peel and chop 3 button onions, fry them a golden brown in 2 oz. of butter. Stir in 1 oz. of flour, then add the truffles, and moisten with 1 quart of rich veal stock. Bring it to the boil, whilst stirring, and add a small bouquet garni and 1 slice of carrot, and cook slowly for 30 minutes. Strain the soup, pound the truffles in a mortar, and rub through a fine sieve. Put the truffle puree in a stew-pan, with 1 pint of consomme, and boil for 10 minutes. Now add the strained soup and incorporate, when boiling, 2 egg-yolks mixed with £ gill of cream. Season to taste with salt, pepper, and a grate of nutmeg. The soup is then ready to serve. TURNIPS. T95 Truffle Salad a la Perigord. Take some very black truffles, wipe, peel, and stew in Madeira wine for io minutes. Next cut them into slices and put them into a covered dish. Season with salt, pepper, oil, and vinegar. Immediately before serving stir in a little mayonnaise flavoured with a little French mustard, and a dash of cayenne, and sprinkle a little chopped chervil and chives. Truffle and Potato Salad. Cook some fresh truffles for a few minutes in Madeira wine. Cut them into slices and mix with the same quantity of boiled new potatoes. Season like an ordinary salad, and sprinkle over a little chopped chervil, pimpernel, and tarragon. TURNIPS (Navets).