Truffle Gravy
From What to Have for Dinner, 1905
Presented as published in 1905. 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 What to Have for Dinner (1905) by Fannie Merritt Farmer, page 54. The excerpt below is the record exactly as published.
TRUFFLE GRAVY. To four tablespoons fat remaining in pan, add five tablespoons flour and pour on, gradually, while stirring constantly, two cups stock in which giblets, neck and tips of wings have been cooked. Add one-half teaspoon salt, few grains pepper, one tablespoon Madeira wine and two chopped truffles
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