Truffles aux Champagne
From Cassell's dictionary of cookery, 1892
Serves 4
Time to boil, half an hour.
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 aux Champagne. — On the subject of truffles prepared in this way, the late Alexandre Dumas' " Dictionnaire Gastrono- mique " waxes enthusiastic. "What," he says, " can be more exhilarating, more divine, than truffles aux Champagne ? Take a poimd of truffles, pour a bottle of Ai mousseux into a saucepan ; throw in the truffles, together with a little salt
Cook this with the app: pantry check, scaling, and the assistant.