Truffles (a I'ltalicnne — another way)
From Cassell's dictionary of cookery, 1892
Serves 1
If liked, a clove of garlic may be minced and added.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 2038. The excerpt below is the record exactly as published.
Truffles (a. I'ltaUeune — another way). — Cleanse thoroughly, dry, and pare eight truffles, cut them into thin slices, and put them into a baking-dish with a quarter of a pint of Lucca oil, a table-spoonful of chopped parsley, a pinch of powdered thyme, another of powdered mace, and a little pepper and salt. Let them bake gently nearly an hour, squeeze the strained juice of haK a lemon
Cook this with the app: pantry check, scaling, and the assistant.