Cassell's dictionary of cookery

Truffle Sauce (another way). — Take half a pound of well-cleaned and peeled truffles. Put them into a stewpan with as much brown gravy as will cover them, and put with them a bunch of parsley, a small sprig of thyme, a shallot, and an ounce of butter. Let them simmer very gently until tender, and when they are half done put a glassful of sherry into the sauce. Take them out, drain them, and cut them into thin slices. Strain the gravy, thicken it with a little brown thickening, heat the slices in the sauce, and serve very hot. Time to boil the truffles, about one hour. Truffled Butter {see Butter, Truffled). Truffles (a la Serviette) .—Wash the truffles I in several waters, brush them thoroughly to free I them from earth and grit, and drain them. Line j a stewpan with thin slices of fat bacon, put in the truffles, cover with rich veal gravy, and ! add a bunch of parsley, a sprig of thyme, two bay-leaves, five or six cloves, a bunch of small onions, and three or four sticks of celery, with a glassful of wine or not. Simmer the truffles gently until done enough, and let them get cold in the liquor. When wanted for table heat j them again, drain them well, and dish them in I a folded napkin. Truffles u la Serviette are i usually sent to table with a little cold butter on a separate dish, and without sauce. Time to simmer the truffles, about an hour. Truffles (a la Serviette— another way). — "VA'ash the truffles in several waters, and brush them thoroughly. Wrap them separately in buttered paper, and bake them in a hot oven, or toast them before the fire in a Dutch oven, turning them frequently that they may be equally cooked. Remove the paper, wipe the truffles, and serve them on a neatly-folded white table-napkin. Time to bake, one hour. Truffles (a l'Italienne). — Cleanse well, dry, and pare ten truffles, and cut them into thin slices. Put them into a small frying-pan with an ounce of fresh butter, a minced shallot, a table-spoonful of chopped parsley, and a little TRTJ ( 998 ) TRTJ pepper and salt. Stir over a gentle fire till they are done enough, -which will be in about ten minutes, then pour off part of the butter, and add an ounce of fresh butter, two tablespoonfuls of thick brown gravy, with a little cayenne, and the juice of half a lemon. Stir the mixture over the fire until it is on the point of boiling, and serve very hot. Time, altogether, about twenty minutes. Truffles (a l'Italienne — another way). — Cleanse thoroughly, dry, and pare eight truffles, cut them into thin slices, and put them into a baking-dish with a quarter of a pint of Lucca oil, a table-spoonful of chopped parsley, a pinch of powdered thyme, another of powdered mace, and a little pepper and salt. Let them bake gently nearly an hour, squeeze the strained juice of half a lemon over them, and serve very hot. If liked, a clove of garlic may be minced and put with them. Time to bake, one hour. Truffles aux Champagne. — On the