Truffles au Champagne

Ingredients

• sufficient champagne
• sliced ham, lay the washed and peeled truffles on this, with some sliced onion, peppercorns, cloves, and salt

Method

1. 1

   Line a stewpan with sliced ham, lay the washed and peeled truffles on this, pour in sufficient champagne to cover all generously, just bring it to the boil, and draw it to the side and let it all simmer gently for an hour or more; then lift the truffles out carefully and serve in a napkin.

As published

This recipe was extracted from The "Queen" cookery books: Vegetables (1902) by S. Beaty-Pownall, page 70. The excerpt below is the record exactly as published.

sliced ham, lay the washed and peeled truffles on this, with some sliced onion, peppercorns, cloves, and salt, pour in sufficient champagne

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