Imitation Truffles
From "Dainty dishes", 1903
Presented as published in 1903. 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 "Dainty dishes" (1903) by Adolphe Meyer, page 3. The excerpt below is the record exactly as published.
Imitation Truffles. Mix some pate de foie gras trimmings with one- sixth part of good butter, then shape into balls of con- venient size and roll them in finely chopped trufHes. Give tiie balls tihe shape of truffles, then place them in a cool place and after a while coat them with melted jelly
Cook this with the app: pantry check, scaling, and the assistant.