Truffle Accompaniment
From The housekeeper's guide to preserved meats, fruits, vegetables, &c, 1880
Use chips of truffle to make this rich accompaniment.
Presented as published in 1880. 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 The housekeeper's guide to preserved meats, fruits, vegetables, &c (1880), page 222. The excerpt below is the record exactly as published.
some thyme, and a bay-leaf. Set them to boil gently on a stove fire for a few minutes, then add a little brown sauce and a little consomme , and stir the sauce on the fire till it boils. Then set it by the side to clear itself. Skim it well, take out the ham, bay-leaf, and thyme, and, after reducing it to the proper consistency, pour it into a bain-vutric for use. Just before dinner-time add a small piece of butter to soften the flavour. The pre- sence of truffle is essential for all those delicious dishes which come under the titles of a la Fincmciirc or a la Toulouse (see Fixanciere Ragout). It is need- less almost to remind housekeepers of the importance of saving all the fag- ends of truffles. When truffles are ob- HOUSEKEEPER'S GUIDE. 153 tamed in bottles this caution is perhaps not so necessary ; but when purchased fresh there is far too often a tendency on the part of cooks to waste them. One very convenient method of using up chips of truffle is to make a rich accom- paniment known as parte of truffle. This is simply made by placing all the truffles in a .-tew pan with a little butter, bay-leaf, thyme, and a little grated nutmeg and a bit of garlic
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