Truffle Salad

Ingredients

• % lb. of truffles
• 1 lb. of salad potatoes
• 3 hard boiled eggs
• % cup of fine oil
• % cup of bouillon
• Salt to taste
• 1 pinch of pepper
• 3 tbsps. of fine white wine
• % cup of vinegar

Method

1. 1

   Preserved truffles are scraped and sliced fine, fresh ones are brushed well in much water, then put into a small pot with the bouillon and 2 tablespoonfuls of oil and cooked until tender, taken out of the bouillon, peeled and sliced.

2. 2

   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.

3. 3

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

Nutrition per serving

Estimated from matched ingredients across 3 servings.

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.

TRUFFLE SALAD. Quantity for 6 Persons. % lb. of truffles % cup of bouillon 1 lb. of salad potatoes Salt to taste 3 hard boiled eggs 1 pinch of pepper % cup of fine oil 3 tbsps. of fine white wine % cup of vinegar

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