Truffles (a I'ltalicnne)

Ingredients

• ten truffles
• an ounce of fresh butter
• a minced shallot
• a table-spoonful of chopped parsley
• a little pepper and salt
• an ounce of fresh butter
• two table-spoonfuls of thick brown gravy
• a little cayenne
• the juice of half a lemon

Method

1. 1

   Cleanse, dry, and pare the truffles, then cut them into thin slices.

2. 2

   Put them into a small frying-pan with fresh butter, minced shallot, chopped parsley, and pepper and salt.

3. 3

   Stir over a gentle fire until done, about ten minutes.

4. 4

   Pour off part of the butter, add more fresh butter, thick brown gravy, cayenne, and lemon juice.

5. 5

   Stir over the fire until on the point of boiling, and serve very hot.

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'ltalicnne). — Cleanse well, dry, and pare ten truffles, and cut them into thin slices. Put them into a small frying-pan with an ounce of fresh butter, a minced shallot, a table-spoonful of chopped parsley, and a little TRTJ ( 998 ) TRTJ pepper and salt. Stir over a gentle fire till they are done enough, -which will be in about ten minutes, then poui- off part of the butter, and add an ounce of fresh butter, two table- spoonfuls of thick brown gra-\y, with a little cayenne, and the juice of half a lemon. Stk the mixtm-e over the fire until it is on the point of boiling, and serve very hot. Time, altogether, about twenty minutes. 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

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