Truffle Sauce

Ingredients

• four truffles
• a slice of fresh butter
• half a pint of brown sauce
• a glassful of sherry
• a little pepper
• a little salt

Method

1. 1

   Mince the truffles finely, put them into a saucepan with butter, and shake them over the fire for ten minutes.

2. 2

   Add brown sauce, pepper, salt, and sherry; let simmer for a quarter of an hour, skim off the fat, and serve.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2067. The excerpt below is the record exactly as published.

truffle sauce should accompany this dish, a few truffles may be put aside for the purpose. Truffle sauce is made as follows : — Mince four truffles finely, put them into a saucepan with a slice of fresh butter, and shake them over the fire for ten minutes. Add haK a pint of brown sauce, a little pepper and salt, and a glassful of. sherry ; let these ingredients simmer for a quarter of an hour, skim off the fat, and serve. Time, roast the turkey the usual time. i Turkey Truffled Economically.— i Take a freshly-killed plump young turkey. If large, half a pound of fine fresh truffles wiU be ' required for it, if small, a quarter or a third of a pound will be sufiicient. Wash and scrub the truffles carefully as in the preceding recipe, drain and dry them, and cut them into thin slices with- out peeling them. Boil or roast some fine sound chestnuts ; the quantity must be regulated by the size of the turkey. There must be sufflcient with the truffles to fill the body of the bird. Before boiling them, make a little cut in the outer skin of each nut to keep it from bursting. When aU are done, throw them into slightly- salted water, and let them boil quickly until tender : they will take from half an hour to an hour. Skin them, mix the sliced truffles with them ; then fiU the body of the bird with the mixture, and let the turkey hang for two or three days in a cool airy situation. On the day that it is to be dressed fill the crop of the bird with good veal forcemeat, truss it firmly, tie a buttered paper over the breast, and roast it before a clear fire. Hang it at first some distance from it, and baste liberally. A tm-key prepared as above will be sufficiently flavoured with truffles ^to satisfy most people, indeed, all but those who are excessively fond of truffles. If liked, bread sauce or onion sauce may be sent to table with this dish, but generally a truffled turkey is served with its own gravy only. Time, an hoiir and a haK to two houi's and a haK, according to size. Turkey Trussed for Boiling.— Pluck, singe, and draw the bii'd, and be particularly careful not to break the gall-bladder, which ad- heres to the liver, for K any of the gall touches the bird it will impart a bitter taste to it. Cut off the head and neck, and leave sufficient skin to turn and sew over the back. After the force- meat is put into the breast, cut off the legs at the first joint, di-aw the upper legs into the body, and make a slit for the stumps to go in. Break and flatten the breast-bone, and also break the back-bone, that the bird may lie flat on the dish. Truss firmly, to make it look as plump and round as possible. Turn the pinions 'with the points over the back, and fasten Uver (freed from gall) imder one pinion, and the gizzard (washed and skinned) under the other. Skewer the apron over the nose, and pass string firmly round the body, fasten it to the skewers, and tie it in the middle of the back. Turkey Trussed for Roasting.— Pluck and singe the bii-d, and in drawing it preserve the liver and gizzard. Be particularly careful not to break the gall-bag, which adheres to the liver, as if any of the gaU touches the bii'd no amoirnt of washing will remove the bitter taste which it wUl impart. Cut off the feet, and draw out the strings or sinews from the thighs — there are five or six in each leg. Place three or four folds of cloth on the high breast-bone, and break and flatten it with a roUing-pin to make the bird look plump. Cut off the head and neck close to the body, and before doing so push back the skin of the neck so that sufficient may be left on to turn over the back. Hold the legs in boiliag water for a minute or two, and afterwards peel off the rough dirty skin. FiU the breast with forcemeat, and sew the neck over the back. Press the legs close to the breast, and pass a skewer through them and the body. Turn the points of the ^\'ings over the back, skewer them through the body, and put the liver under one pinion and the gizzard under the other. Cut a slit in the apron, and put the nose through. Pass a string over the back of the bird, put it firmly rormd the skewers, and tie it in the middle. Tie a buttered paper over the breast, and be very careful to truss the bird firmly. The liver of the turkey must be freed from gall and covered with a buttered paper, or it wiU be dry and hard. The gizzard must be carefully cleansed — as it contains stones — skinned and washed, seasoned with pepper and salt, and, TUR ( 1014 ) TUR like the liver, guai'dcd from the' heat by but- tered paper. Turkey, Trussing and Carving of (Dr. Kitchiner's observations). — The rules for cutting up a pheasant are in all respects ap- plicable to a turkey; whether roasted or boiled, it is trussed and sent to table like a fowl. In trussing it, three skewers should be placed so as to admit the spit between them and the back of it : these keep it firm on the spit, and ^jrevent the great weight of the stuffing, &c., from making it turn irregiUar while at the fire. One skewer should be passed through the legs ; one in the middle, which confines the wings; and the other imder the wings, near the end of the merry-thought. The best parts of a tur- key are the white ones — the breast, wings, and neck-bones. The neck must be taken away, and the hollow part under the breast stuffed with forcemeat, which is to be cut in thin slices in the direction from the rump to the neck, and a slice given with each piece of tui'key. The breast is the only part usually cut up ; if more is wanted, take off one or both wings, a leg, &c. The gizzard and rump are favourites with some epicures. It is called a devil when well peppered, salted, and broiled: many people score it with a knife before it is peppered and salted. If you wish a turkey, especially a very large one, to be tender, never dress it till at least four or five days (in cold weather, eight or ten) after it has been kiUed. " No man who understands good li%-ing wUl say, on such a day I will eat that turkey — but will hang it up by four of the large tail-feathers, and when, on paying his morning visit to the larder, he finds it lying upon a cloth prepared to receive it when it falls, that day let it be cooked." Turkey with Celery Sauce.— -Truss it nicely, wrap it up in layers of bacon ; then boil it in water with a little salt

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