1485. Truffes a la Borchardt. — Wash and brush twelve
large fresh truffles. Soak them in fresh water for three hours.
Drain and put them in a stewpan with sufficient sherry or Marsala
wine to cover, add a few crushed peppercorns, cover, and cook for
twenty minutes. When this is done hollow out the centre of each
truffle by means of a sharp-pointed knife, and fill them with a
previously prepared salpicon of finely chopped mushrooms and
oysters seasoned with a little white sauce and lemon -juice. Dip each
truffle in a rich frying batter, so as to completely cover it with
batter. Fry a golden colour in clarified butter and one-fourth of
olive oil. Drain them carefully and dish up on a folded napkin or
dish paper. Serve with a suitable sauce or use as garnishing.
Note. — The interior of the truffles removed must be saved, as it
can be used for sauces &c.
1486. Truffes d la Perig our dine. — 12 small fresh truffles,
or preserved truffes broisees, 1 tin or terrine foie gras naturel
weighing about | lb., 2 oz. fresh butter, 1 small glass Marsala or
Madeira wine, 1 liqueur glass cognac brandy, about 2 gills aspic
(No. 293), 1 small bouquet garni (No. 2), salt, pepper, and aromatic
seasoning, 12 small artichoke bottoms (cooked), Tartare sauce
(No. 278).
Wash and brush thoroughly the truffles (if fresh truffles are used) ;
use tepid water for this. Put them in a stewpan with the wine,
cognac, and bouquet garni, also a pinch of salt and pepper. Cover
480
THE NEW CENTURY COOKERY BOOK
the pan and let simmer quickly for ten minutes. Set to cool. Pound
the foie gras in a mortar ; add to it the butter (not melted), the liquor
from the truffles, and a little cream if needed ; season tc taste with
salt, pepper, and aromatic seasoning, mix well, and rub through a fine
hair sieve. Place this on the ice on a plate. Peel thinly the truffles.
Chop the peelings as finely as possible (the latter are required for
crumbing, and if found insufficient use some tinned truffle peelings to
make up the required quantity). Divide the foie gras puree into
twelve portions, shape them round, and place a truffle in the centre
of each ball. When set cover the surface completely with chopped
truffle peelings, place them on a tin or wire tray, and mask each with
semi-set aspic jelly. Trim the artichokes, flute the edges with a
sharp knife, and place them on a silver or china dish ; put a tea-
spoonful of Tartare sauce in each, place the prepared foie gras and
truffle balls in the centre, garnish with fresh parsley, keep on the ice
for half an hour, and serve.
1487. Truffes an Champagne . — 1 lb. fresh truffles of
medium size, 3 to 4 thin slices bacon, 2 oz. butter, 1 oz. raw ham,
1 oz. carrot, 1 oz. onion ( stuck with 1 clove), 1 bay-leaf, 1 sprig of
thyme, £ pint champagne, a little stock, seasoning✪ Truffes an Champagne.
Page 409 · 1 recipe record on this page
Presented as published in 1901. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
1485. Truffes a la Borchardt. — Wash and brush twelve large fresh truffles. Soak them in fresh water for three hours. Drain and put them in a stewpan with sufficient sherry or Marsala wine to cover, add a few crushed peppercorns, cover, and cook for twenty minutes. When this is done hollow out the centre of each truffle by means of a sharp-pointed knife, and fill them with a previously prepared salpicon of finely chopped mushrooms and oysters seasoned with a little white sauce and lemon -juice. Dip each truffle in a rich frying batter, so as to completely cover it with batter. Fry a golden colour in clarified butter and one-fourth of olive oil. Drain them carefully and dish up on a folded napkin or dish paper. Serve with a suitable sauce or use as garnishing.
Note. — The interior of the truffles removed must be saved, as it can be used for sauces &c.
1486. Truffes d la Perig our dine. — 12 small fresh truffles, or preserved truffes broisees, 1 tin or terrine foie gras naturel weighing about | lb., 2 oz. fresh butter, 1 small glass Marsala or Madeira wine, 1 liqueur glass cognac brandy, about 2 gills aspic (No. 293), 1 small bouquet garni (No. 2), salt, pepper, and aromatic seasoning, 12 small artichoke bottoms (cooked), Tartare sauce (No. 278).
Wash and brush thoroughly the truffles (if fresh truffles are used) ; use tepid water for this. Put them in a stewpan with the wine, cognac, and bouquet garni, also a pinch of salt and pepper. Cover
the pan and let simmer quickly for ten minutes. Set to cool. Pound the foie gras in a mortar ; add to it the butter (not melted), the liquor from the truffles, and a little cream if needed ; season tc taste with salt, pepper, and aromatic seasoning, mix well, and rub through a fine hair sieve. Place this on the ice on a plate. Peel thinly the truffles. Chop the peelings as finely as possible (the latter are required for crumbing, and if found insufficient use some tinned truffle peelings to make up the required quantity). Divide the foie gras puree into twelve portions, shape them round, and place a truffle in the centre of each ball. When set cover the surface completely with chopped truffle peelings, place them on a tin or wire tray, and mask each with semi-set aspic jelly. Trim the artichokes, flute the edges with a sharp knife, and place them on a silver or china dish ; put a teaspoonful of Tartare sauce in each, place the prepared foie gras and truffle balls in the centre, garnish with fresh parsley, keep on the ice for half an hour, and serve.
1487. Truffes an Champagne . — 1 lb. fresh truffles of
medium size, 3 to 4 thin slices bacon, 2 oz. butter, 1 oz. raw ham, 1 oz. carrot, 1 oz. onion ( stuck with 1 clove), 1 bay-leaf, 1 sprig of thyme, £ pint champagne, a little stock, seasoning.
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Truffes an Champagne