Truffes an Champagne

Ingredients

• 1 lb. fresh truffles of medium size
• 3 to 4 thin slices bacon
• 2 oz. butter
• 1 oz. raw ham
• 1 oz. carrot
• 1 oz. onion (stuck with 1 clove)
• 1 bay-leaf
• 1 sprig of thyme
• £ pint champagne
• a little stock
• seasoning

Method

1. 1

   Wash and brush the truffles, wrap each in bacon.

2. 2

   Dice the ham, carrot, and onion; fry with herbs in butter.

3. 3

   Add truffles, cover, moisten with wine, skim, and simmer for 15 minutes.

4. 4

   Remove truffles, strain stock, work in butter kneaded with flour, boil, and season.

5. 5

   Serve truffles with sauce around.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 409. The excerpt below is the record exactly as published.

Truffes an Champagne . — 1 lb. fresh truffles of medium size, 3 to 4 thin slices bacon, 2 oz. butter, 1 oz. raw ham, 1 oz. carrot, 1 oz. onion ( stuck with 1 clove), 1 bay-leaf, 1 sprig of thyme, £ pint champagne, a little stock, seasoning

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