Truffle Sauce

Ingredients

• 1 pound can of truffles
• 1 pint of clear soup
• 1 tablespoon of butter
• 1 teaspoon of white flour
• 1 teaspoon of browned flour
• 2 tablespoons of sherry wine
• Salt to the taste
• cayenne pepper to the taste

Method

1. 1

   Chop the truffles and put them with their liquor into a saucepan with the soup.

2. 2

   Boil steadily for half an hour.

3. 3

   Rub flour and butter together, stir in truffles, and simmer till thick; then add wine, salt, and cayenne pepper.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The Blue grass cook book (1904) by Minnie C. Fox, page 38. The excerpt below is the record exactly as published.

cayenne pepper to the taste. Mash the hard-boiled eggs ; add the raw eggs to them, and beat until perfectly smooth and light. Then beat in well the oil and vinegar alternately. Add the onion and capers ; lastly the salt and cay- enne pepper. Serve cold in a sauce-boat. TIMBALE SAUCE 1 pint cream, 1 heaping tablespoon of butter, ^ can mushrooms chopped, 1 tablespoon flour. Rub the butter and flour together and add the cream slowly; add the mushrooms; season highly with paprika and salt; boil till thick, stirring all the time ; serve very hot. 128 SAUCES TOMATO SAUCE (For Steaks and Chops) V. C. G. 1 pint of tomatoes, 1 small carrot, 9> whole cloves, 3 small pieces of mace, 1 onion, Salt and pepper to taste. Put the tomatoes, carrots, and onions in a sauce- pan, and stew till carrots and onions are tender. Then put them through a sieve, and return to the saucepan, and thicken with a teaspoon of flour and dessertspoon of butter worked together. Serve hot. TOMATO SAUCE FOR RICE CROQUETTES Half a can of tomatoes, put in a saucepan and add a small onion cut up, salt and cayenne pepper, a bay-leaf and a pinch of celery seed. After boil- ing a few minutes, long enough for the tomato to soften and for the juice to absorb the seasoning, strain, add a dessertspoon of brown sugar and the same of butter with two dessertspoons of flour 129 THE BLUE GRASS COOK BOOK worked into it. Set back on the stove, and cook till about like cream. Serve hot. TRUFFLE SAUCE E. D. P. 1 pound can of truffles, 1 pint of clear soup, 1 tablespoon of butter, 1 teaspoon of white flour, 1 teaspoon of browned flour, 2 tablespoons of sherry wine

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