Truffles a l'Italienne
From À la mode cookery, 1902
Shallot and garlic must be finely minced and removed before adding truffles.
Presented as published in 1902. 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 À la mode cookery (1902) by Harriet Anne de Salis, page 71. The excerpt below is the record exactly as published.
Truffles ^ I'ltalienne Melt four ounces of butter, add two ounces of the best salad-oil, a little parsley, a shalot, a small onion, a clove of garlic, and fry all together. Peel the truffles very carefully, cut them into slices and add them to the fried ingredients ; add pepper and salt to taste. When well mixed, add a pinch of flour and a little boiling fish stock. Add a tumbler of boiling champagne
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