Truffle Pancakes

Ingredients

• the yolks of two eggs
• the juice of a lime
• four good sized truffles
• a liqiueur-glass of Madeira
• some melted butter
• a raw egg
• eight pieces of pancake
• some very thinly sliced cooked bacon
• bread-crumb

Method

1. 1

   Thicken the sauce with butter and flour, remove from fire, and stir in the yolks of two beaten eggs with lime juice.

2. 2

   Let it cool.

3. 3

   Slice truffles and fry in melted butter with Madeira and stock.

4. 4

   Make thin pancakes, cut into pieces, and prepare a mince of cold fowl with the sauce and truffle liquor.

5. 5

   Spread pancakes with bacon, add truffles and mince, fold, fix with egg white and bread crumbs, and bake until pale brown.

6. 6

   Serve on a napkin.

As published

This recipe was extracted from Culinary jottings (1885) by A. R. Kenney-Herbert, page 220. The excerpt below is the record exactly as published.

the yolks of two eggs beaten up with the juice of a lime. Let the sauce get cold. Next slice up four good sized truffles and toss the slices in a frying-pan in some melted butter, adding a liqiieur-glass of Madeira, and a little stock ; when the liquor boils, stop, and pour the contents of the pan into a bowl. / Make one or two very tliin pancakes, cut out of them eight pieces, five inches long and four wide, and put them aside. Now make the nicest mince you can of the cold fowl, diluting it with the cold sauce, and adding the liquor in which the truffles were cooked. Stir in a raw eg^ as it leaves the fire and let it get cold. Spread the pieces of pancake on a big dish and cover each of them with some very thinly sliced cooked bacon ; dot over the bacon the cooked truffles, on the centre of each lay a good table- spoonful of the mince, fold the pancakes over, fix them with white of egg, bread-crumb

Cook this with the app: pantry check, scaling, and the assistant.