Truffle Soup

Ingredients

• about 1 lb. of fresh truffles
• a glass of sherry or Marsala
• 3 button onions
• 2 oz. of butter
• 1 oz. of flour
• 1 quart of rich veal stock
• 1 slice of carrot
• 1 pint of consomme
• ½ gill of cream
• Season to taste with salt
• Season to taste with pepper
• a grate of nutmeg

Method

1. 1

   Wash and brush the truffles, cut them into slices, and soak in sherry.

2. 2

   Fry chopped onions in butter until golden, stir in flour, add truffles, and moisten with veal stock.

3. 3

   Boil while stirring, add bouquet-garni and carrot, and cook slowly for 30 minutes.

4. 4

   Strain, pound truffles, and rub through a sieve.

5. 5

   Combine truffle puree with consomme, boil, and incorporate egg-yolks mixed with cream.

6. 6

   Season and serve.

As published

This recipe was extracted from How to cook vegetables (1911) by Charles Herman Senn, page 96. The excerpt below is the record exactly as published.

Truffle Soup. Wash and brush about i lb. of fresh truffles and cut them into slices, put them in a basin, pour over a glass of sherry or Marsala, and cover. Peel and chop 3 button onions, fry them a golden brown in 2 oz. of butter. Stir in 1 oz. of flour, then add the truffles, and moisten with 1 quart of rich veal stock. Bring it to the boil, whilst stirring, and add a small bouquet- garni and 1 slice of carrot, and cook slowly for 30 minutes. Strain the soup, pound the truffles in a mortar, and rub through a fine sieve. Put the truffle puree in a stew-pan, with 1 pint of consomme, and boil for 10 minutes. Now add the strained soup and incorporate, when boiling, 2 egg-yolks mixed with £ gill of cream. Season to taste with salt, pepper, and a grate of nutmeg

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