Truffles (a la' Serviette)
From Cassell's dictionary of cookery, 1892
Serves 2
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 la' Serviette— another way). — "VA'ash the truffles in several waters, and brush them thoroughly. Wrap them separately in buttered paper, and bake them in a hot oven, or toast them before the fire in a Dutch oven, turning them frequently that they may be equally cooked. Remove the paper, wipe the truffles, and serve them on a neatly-folded white table-napkin. Time to bake, one hour
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