Broiled Truffles

Ingredients

• Wash and peel your truffles
• wrap them up in slices of bacon
• sprinkled with salt
• sprinkled with pepper
• cover each one with four pieces of paper
• dipped in cold water

Method

1. 1

   Wash and peel your truffles, wrap them in slices of bacon sprinkled with salt and pepper.

2. 2

   Cover each with four pieces of paper dipped in cold water, bury in hot cinders, and leave for a quarter of an hour.

3. 3

   Remove the first two pieces of paper and serve.

Nutrition per serving

As published

This recipe was extracted from 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 141. The excerpt below is the record exactly as published.

Broiled truffles. Wash and peel your truffles, wrap them up in slices of bacon, sprinkled with salt and pepper, cover each one with four pieces of paper, which have been dipped in cold water, bury the truffles in hot cinders, and leave for a quarter of an hour; after which remove the first two pieces of paper, and serve. 364 THE 366 BILLS OF FARE. DECEMBER 29. Potage au tapioca Crécy. Crécy soup with tapioca. Brèmes grillées à la mayonnaise, Broiled sea-bream, Mayonnaise sauce. Gigot de sept heures. Stewed leg of mutton. Bécasses rôties en salmis de table, Salmis of woodcock. Pouding de navets. Turnip pudding. Macédoine de fruits au champagne. Macédoine of fruit with champagne, Salmis of woodcock. This dish is often prepared at table. Cut up some roast woodcock into joints, place the dish over a spirit lamp, sprinkle the pieces of bird with salt, pepper, chopped eschalots, white wine, lemon juice, a little melted butter, and grated bread- crust; simmer for ten minutes; take care to turn the joints when half done, and serve very hot. Turnip pudding. Wash, blanch, peel, and dry some fine large turnips, cut up into slices, and warm in a saucepan with melted butter, add salt, pepper, and a pinch of powdered sugar, stir in some reduced white béchamel sauce, boil for a minute, pass through a tammy, and add suffcient eggs to make the purée a good substance, pour into a well-buttered mould, which has a well in the centre, cook in a bain-marie, and when done, turn out of the mould, garnish the centre with prettily-cut vegetables, which have been cooked in béchamel sauce, and serve. A little double cream is a great improvement to this dish, which can also be made of pumpkin, spinach, or carrots, THE 366 BILLS OF FARF. 365 — —— " "— "—"—" DECEMBER 3o. MENU EN MAIGRE. BILL OF FARE FOR FAST DAY. Potage de poisson aux herbes. Fish soup with chopped herbs. Croquettes de riz au parmesan. Rice CU and Parmesan cheese. Filets de sarcelles aux anchois. Fillets of teal and anchovies. Brochet sauce ravigote provençale. Pike, provençale ravigote sauce, Purée de pommes de terre gratinée. Baked purée of potatoes. Gelée d’oranges. Orange jelly. Fish soup with chopped herbs. Cook some chopped lettuce, chervil, celery, and sorrel leaves in fish stock. Stir some yolks of egg into a little fish stock; when thick, add to the boiling soup and vegetables, and as soon as done, pour into a soup-tureen on to slices of bread, which have been sprinkled with either

Cook this with the app: pantry check, scaling, and the assistant.