vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Truffle Purée
From Cassell's dictionary of cookery, 1892
Serves 1
Time to boil: ten minutes.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 2037. The excerpt below is the record exactly as published.
Truffle Pur^e. — Wash, brush, and peel half a pound of fresh truffles. Chop them into small pieces, and pound them in a mortar. Put them into a stewpan with half a pint of good brown sauce, and let them boil for ten nmiutes. Just before serving the puree, dissolve an ounce of glaze and an ounce of butter in the puree, and, if obtainable, add to it two table-spoon- fuls of essence of truffles
Cook this with the app: pantry check, scaling, and the assistant.