Truffle Sauce (another way)

Ingredients

• half a dozen truffles
• one or two shallots or a little onion
• a piece of butter
• a glassful of wine
• some salt
• enough gravy
• some flour thickening
• a little grated ginger

Method

1. 1

   Wash and peel the truffles, slice them, and place in a stewpan with shallots, butter, salt, and wine.

2. 2

   Stew until reduced and soft, then add gravy, water or broth, flour thickening, and ginger.

3. 3

   Boil for ten minutes and skim off fat.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2037. The excerpt below is the record exactly as published.

Truffle Sauce (another way). — Wash half a dozen truffles, and peel them, slice them, and lay them in a stewpan with one or two shallots or a little onion and parsley, a piece of butter, some salt, and a glassful of wine. Let the truffles stew closely covered tUl reduced and soft, then add enough gravy and water or broth, some flour thickening, and a little grated gin- ger

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