Truffle Sauce
From What to Have for Dinner, 1905
Presented as published in 1905. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from What to Have for Dinner (1905) by Fannie Merritt Farmer, page 52. The excerpt below is the record exactly as published.
Truffle Sauce. Chicken Forcemeat. Finely chop the breast of an uncooked chicken, pound in a mortar, then rub through a sieve. Add, gradually, the whites of two eggs, and work until smooth. Season highly with salt and paprika; and add heavy cream until of right consistency, which can only be determined by cooking a small ball in boiling salted water. When mix- | | | | i | | ssoneg opINIL, ‘speosqisamg peplnow g g Company and Formal Dinners. 199 ture will not keep in shape, more white of egg is needed. If too stiff add more cream. ‘ TRUFFLE SAUCE. Melt three tablespoons butter, add four tablespoons flour, and pour on gradually, while stirring constantly, three-fourths cup, each, cream and chicken stock. Sea- son with salt and paprika and add two tablespoons chopped truffles
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