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Truffles à la Rothschild
From Cooking for profit, 1886
Serves 1
Serve with reduced mirepoix sauce.
Presented as published in 1886. 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
Nutrition per serving
502Calories
38 gProtein
9 gCarbs
34 gFat
Full nutrition (34 nutrients)
Calories502 kcal
Protein38 g
Carbohydrates9.5 g
Fiber1.1 g
Sugars6.6 g
Total Fat34 g
Saturated Fat11 g
Monounsaturated Fat14 g
Polyunsaturated Fat6 g
Omega-30 g
Cholesterol156 mg
Sodium211 mg
Potassium713 mg
Calcium44 mg
Iron2.9 mg
Magnesium53 mg
Phosphorus369 mg
Zinc3.5 mg
Copper0.4 mg
Manganese0.1 mg
Vitamin D0.5 mcg
Vitamin C23 mg
Vitamin A93 mcg
Vitamin E0.8 mg
Vitamin K3.8 mcg
Vitamin B60.8 mg
Vitamin B121.6 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)15 mg
Folate30 mcg
Choline115 mg
Caffeine1.8 mg
Water218 g
As published
This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 334. The excerpt below is the record exactly as published.
TRUFFLES A LA ROTHSCHILD. By M, Alfred Suzanne, of London. Choose some large fresh truffles, all of one size and as round as pos- sible. Having thorougly cleansed them by brushing the mould off in water, set them to boil slowly for half an hour in a champagne "mirepoix." When cold, drain the truffles, saving the liquor in which they have been boiled, and with a round cutter scoop out all the inside of the truffles. Next, make a "salpi- con" compound of chicken, mush- rooms, tongue and truffles; these in- gredients must be stamped out with a round cutter, the third of an inch in diameter, and amalgamated to- gether with some Allemande sauce. When ready to serve, warm up the truffles in some of the "mirepoix," the remainder of which is reduced with some Espagnole sauce
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