Truffle Puree

Ingredients

• 1/3 lb. of truffles
• % pt. of good bouillon
• % lb. of butter
• 1 % tbsps. of flour
• 5 tbsps. of Madeira or red wine
• 1 pinch of pepper
• % tsp. of sugar
• ii tsp. of lemon juice
• % tsp. of meat extract

Method

1. 1

   The truffles are cleaned and the dressing is prepared from the peelings of the truffles, according to No.

2. 2

   64.

3. 3

   The truffles are chopped very fine, put into the strained dressing and seasoned.

4. 4

   Then put into shells or small porcelain dishes or serve on cutlets or scrambled eggs.

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 97. The excerpt below is the record exactly as published.

TRUFFLE PUREE. Quantity for 6 Persons. 1/3 lb. of truffles Salt to taste % pt. of good bouillon 1 pinch of pepper Vs lb. of butter % tsp. of sugar 1 % tbsps. of flour ii tsp. of lemon juice 5 tbsps. of Madeira or red wine % tsp. of meat extract Preparation: The truffles are cleaned and the dressing is prepared from the peelings of the truffles, according to No. 64. The truffles are chopped very fine, put into the strained dressing and seasoned. Then put into shells or small porce- lain dishes or serve on cutlets or scrambled eggs. — 205 — No. 66— MORELS. Quantity for 6 Persons. 2 lbs. of morels % pt. morel liquor 1 piece of butter as large as an % cup of cream egg Salt to taste % tbsp. flour 1 pinch of pepper % tsp. of meat extract 1 tsp. of finely chopped parsley. Preparation: The morels are cleaned well and put on the fire with lukewarm water and let them get hot, stirring gently, then strain. Repeat this until all sand is removed. The last water is boiled down to % pt. The butter is browned with the flour, the morel liquor is added and the meat extract, and then cooked slowly for 15 minutes. Put in the cream and sea- son with salt and pepper. Now put the morels into the dress- ing, cook, put in a piece of butter and the parsley. This dish is fine with smoked salmon or scrambled eggs. Remarks: Canned or dried morels are prepared the same way. If you use canned morels, then utilize the liquor in the can. Dried morels are soaked in water for 3 to 3 hours. No. 67— MUSHROOMS. Edible Boletus. Quantity for 6 Persons. 2 lbs. of mushrooms % pt. of sour cream % lb. of butter

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