European and American cuisine

utes; then strain, and serve with the artichokes. Or pour the gravy on the dish and dress the artichokes over it TRUFFLES. How and where they grow. Truffles are an underground fungi used as food, those of commerce belonging to the genus tuber, while others which bear the name are of related but different genera, their name being derived from the Latin terra tuber. They are somewhat oblong or globose, varying from two ounces to several pounds in weight, according to species and locality ; there are white kinds, but the surface is generally black or brownish and roughened with warty protuberances. When cut open, they present a variously marbled appearance. Truffles are generally found in calcareous soils and always in woods of oak or beech ; they are found in many parts of England and in some parts of Germany, but more abundantly on the Continent and in Africa. The more highly prized French truffles are the melanosporum and the Piedmontese, which bring the highest price. The existence of truffles in the United States is very doubtful. Truffles have an odor and flavor peculiarly their own, and though sometimes cooked as a separate dish, they are most generally used for communicating their flavor to meats and sauces. The truffles used in this country are imported in sealed tin cans. The fresh truffles are carefully selected (those with a musty odor being rejected), washed in cold water with a brush until perfectly clean, then pared very thin or boiled without peeling. How to Prepare. — Place the cleaned truffles in a saucepan with enough rich stock to nearly cover them, add a glass of claret or Madeira wine, some cloves, a few whole peppers, a small piece of ham, 1 carrot, 1 or 2 onions, a bouquet, and the necessary salt ; boil from Y, hour to 40 minutes. They may also be boiled in claret with a little glaze. Truffles an Naturel. — Wrap the well-cleaned truffles in buttered paper and bake in a hot oven about 50 minutes. In serving, remove the paper and arrange them on a hot napkin. Truffles à l'Italienne. — Place in a small saucepan 1 tablespoonful butter, 1 fine-minced shallot, 1 teaspoonful flour, fry fora minute ; then add Yt gill of brown stock, a little Cayenne pepper, and Yt teaspoonful salt; cut into small slices 8 truffles, add them to the contents in the saucepan, stir over the fire about 10 minutes; add a teaspoonful fine-minced parsley, leave it 1 minute longer over the fire, add the juice of Ys lemon, and serve. Or place the truffle slices over the fire with 1 tablespoonful butter, 1 minced shallot, some parsley, salt and pepper to taste; stir for 10 minutes over the fire. Pour off some of the butter, add a piece of fresh butter, a few tablespoonfuls Spanish sauce, the juice of Ys lemon, and a little Cayenne pepper ; let the whole come to a boil, then serve. MUSHROOMS. How and w/iere they grow.