Truffle Sauce

Ingredients

• one small veal bone
• one small ham bone
• one carrot
• one turnip
• one onion
• butter size of walnut
• two tablespoons browned flour
• enough good soup stock
• half of a three-pound tin of tomatoes
• one lemon
• two glasses sherry wine
• truffles

Method

1. 1

   Burn the veal and ham bones, add vegetables and butter, then browned flour and soup stock to make a thick gravy.

2. 2

   Heat tomatoes, add to the mixture, and boil for two hours.

3. 3

   Strain, season, and add truffles before serving with steak.

As published

This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 153. The excerpt below is the record exactly as published.

TRUFFLE' SAUCE. Mrs. C. C. Hall, Hollywood, Cal. — Burn very brown In oven one small veal bone and one small ham bone, after which turn same into small pot and add one carrot, one turnip and one onion, butter size of walnut, two tablespoons browned flour, enough good soup stock to re- duce all to thick gravy; now heat one-half of a three-pound tin of tomatoes, add to the above, and boil two hours. Strain and season with salt, pepper, one lemon and two glasses sherry wine. Cut truffles

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