Cassell's dictionary of cookery

subject of truffles prepared in this way, the late Alexandre Dumas' " Dictionnaire Gastronomique " waxes enthusiastic. "What," he says, " can be more exhilarating, more divine, than truffles aux Champagne ? Take a poimd of truffles, pour a bottle of Ai mousseux into a saucepan ; throw in the truffles, together with a little salt, and let them boil in the wine for half an hour ; then serve them hot on a snowwhite napkin. Who could resist the power of this composition, which charms the palate and tickles the fancy ? How its enchanting aroma caresses, flatters, and rejoices ! " Truffles, Bottled.— Soak the truffles for an hour- or two in fresh water, wash them well in several waters, brush them until they are quite clean, and pare them. Put them into wide-mouthed and perfectly dry bottles, and put in each bottle a sprig of thyme, a large pinch of salt, and a table-spoonful of cold water. Cork the bottles closely, and tie them down securely. Wrap a wisp of hay round them to keep them from cracking, put them side by side in a large stewpan, and pour in sufficient cold water to reach up to their necks. Bring the liquor to the boil, then draw the saucepan to the side, and keep it simmering gently for half an hour. Let the bottles remain imtouchcd till they are cold, wax the corks, and store the truffles in a cool place. As Enghsh truffles are much cheaper than French ones, it is good economy to bottle them when they are in season for future use. Care should be taken to smell. them before bottling, and to reject any that are in the least musty. They are best in December and January. Time to boil the truffles, half an hour. Truffles, Buisson of. — Choose as many Jarge round truffles as may be required, cleanse them thoroughly, stew them as for Truffles a la Serviette, and let them cool in the liquor. Take a stale quartern loaf, cut off the crust, and carve the crumb to an oval shape. Place this upon a white napkin on a dish, cover with parsley, and stick about a dozen of the truffles all round it with silver skewers. PUc the rest on the top, and serve. Time to stew the truffles, nearly an hoxir. Truffles, Capon Roasted with, {see I Capon roasted with Truffles). j Truffles for Garnish.— Truffles which ; are to be used for garnishing various dishes j may either be cleaned, pared, and boiled whole, I then left to cool in their liquor, or they may I be cut up into slices before being boiled. It I should be remembered that the liquor in which they are boiled will be excellent for sauce, and that if well cleaned the parings may be stewed to flavour- sauces. Many cooks boil the truffles ' whole, and afterwards cut them up into different shapes before using them for garnishing. I Time to boil moderate-sized truffles for garnish, I about a quarter of an hour. ] Truffles for Garnish (another way). — I Sec Garnish, Truffles for. I Truffles, French. — In Piedmont, white I truffles are met with. The best truffles of j France come from Perigord and Upper Proj vence. About the month of January they have ; their highest perfume. Those from Bugey ! have also a high flavour, but cannot be preserved. i Those of Burgundy and Dauphiny are of inj ferior quality. They are hard and deficient in I farinaceous matter. ! Truffles, Ortolans Stewed with (se^ I Ortolans Stewed with Truffles).