Truffles a l’Italienne

Ingredients

• Wash perfectly clean, wipe, and pare some truffles
• a slice of fresh butter
• some minced parsley
• some minced eschalot
• salt
• pepper
• a bit of fresh butter
• a small ladleful of Spanish sauce
• the juice of one lemon
• a little cayenne pepper

Method

1. 1

   Wash, wipe, and pare truffles thinly, slice them.

2. 2

   In a frying pan, melt butter, add truffles, parsley, eschalot, salt, and pepper.

3. 3

   Stir and fry for about ten minutes.

4. 4

   Drain excess butter, add fresh butter, Spanish sauce, lemon juice, and cayenne.

5. 5

   Serve hot.

As published

This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 302. The excerpt below is the record exactly as published.

TRUFFLES A l’iTALIENNE. Wash perfectly clean, wipe, and pare some truffles extremely thin ; slice them about the size of a penny ; put them into a saute- pan (or small frying-pan), with a slice of fresh butter, some minced parsley and eschalot, salt and pepper ; put them on the fire and stir them, that they may fry equally ; when they are done, which will be in about ten minutes, drain off part of the butter, and throw in a bit of fresh butter, a small ladleful of Spanish sauce (see page 101), the juice of one lemon, and a little cayenne pepper

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