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Essence of Truffles
From European and American cuisine, 1914
Serves 4
Used for sauces, soups, and ragouts.
Presented as published in 1914. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 75. The excerpt below is the record exactly as published.
Essence of Truffles. — Boil 1 pound fresh truffles with y, pint claret and 1 pint brown stock
Cook this with the app: pantry check, scaling, and the assistant.