Truffle Salad

Ingredients

• 2 tablespoonfuls of oil
• vinegar
• salt to taste
• pepper to taste
• sliced potatoes
• sliced truffles
• chopped hard boiled eggs
• white wine

Method

1. 1

   Preserved truffles are scraped and sliced fine.

2. 2

   Fresh ones are brushed well in water, then put into a pot with bouillon and oil, cooked until tender, peeled, and sliced.

3. 3

   In the water or bouillon, add the rest of the oil, vinegar, salt, and pepper to cook and pour over the sliced potatoes.

4. 4

   Add sliced truffles and chopped hard boiled eggs and white wine.

5. 5

   Mix carefully, cover, and set aside for 3 hours before serving.

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 102. The excerpt below is the record exactly as published.

2 tablespoonfuls of oil and cooked until tender, taken out of the bouillon, peeled and sliced. Into the water or bouillon in which the truffles had been cooked, put the rest of the oil, vinegar, salt and pepper to cook and pour it on the sliced potatoes. Add the sliced truffles and the dhopped hard boiled eggs and the white wine. Mix it all carefully, cover the dish and set aside for 3 hours before serving. Remarks: If you take canned truffles cook the bouillon with the truffle liquor and peelings for 15 minutes, strain it and mix it with the other ingredients. No. 32— COLD SLAW. Quantity for 6 Persons. 1 small head of red or white 2 yolks of eggs cabbage Salt to taste

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