Truffles à l'Italienne

Ingredients

• 1 tablespoonful butter
• 1 fine-minced shallot
• 1 teaspoonful flour
• Yt gill of brown stock
• a little Cayenne pepper
• Yt teaspoonful salt
• cut into small slices 8 truffles
• a teaspoonful fine-minced parsley
• the juice of Ys lemon

Method

1. 1

   In a small saucepan, melt 1 tablespoonful butter, add 1 fine-minced shallot and 1 teaspoonful flour, fry for a minute; then add 0.5 gill of brown stock, a little Cayenne pepper, and 0.5 teaspoonful salt; add the sliced truffles, stir over the fire for about 10 minutes; add 1 teaspoonful fine-minced parsley, leave it 1 minute longer over the fire, add the juice of 0.5 lemon, and serve.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 339. The excerpt below is the record exactly as published.

Truffles k Pltalienne. — Place in a small saucepan 1 table- spoonful butter, 1 fine-minced shallot, 1 teaspoonf ul flour, fry for- a minute ; then add Yt gill of brown stock, a little Cayenne pep- per, and Yt teaspoonf ul salt ; cut into small slices 8 truffles, add them to the contents in the saucepan, stir oyer the fire about 10 minutes ; add a teaspoonf ul fine-minced parsley, leave it 1 minute longer over the fire, add the juice of Ys lemon, and serve. Or place the truffle slices over the fire with 1 tablespoonful butter, 1 minced shallot, some parsley, salt and pepper to taste; stir for 10 minutes over the fire. Pour off some of the butter, add a piece of fresh butter, a few tablespoonf uls Spanish sauce, the juice of Ys lemon, and a little Cayenne pepper

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