Truffle Sauce

Ingredients

• the bones of any cooked game
• a sliced onion
• two tablespoonfuls of chopped raw ham
• one and a half pints of good white stock
• a good tablespoonful of minced truffles

Method

1. 1

   Boil bones with onion and ham for 5 minutes, add stock, and simmer for 30 minutes.

2. 2

   Strain, skim, and reduce to a thick cream.

3. 3

   Add minced truffles before serving.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 92. The excerpt below is the record exactly as published.

truffle sauce over the fillets. Serve with fried potatoes and compote of fruit similar to Cremona compote. Truffle Sauce. Break up the bones of any cooked game, and put them with the trimmings into a pan with a sliced onion, two tablespoonfuls of chopped raw ham, one glassful of sherry. Boil for five minutes, then pour in one and a half pints of good white stock or reduced partridge cullis, and keep simmering for half an hour. Strain and skim the sauce, and boil till reduced to a thickish cream. Add a good tablespoonful of minced truffles

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