Truffles Boiled in Champagne

Ingredients

• slices of ham
• slices of veal
• peeled truffles
• a bouquet of mixed herbs
• mushrooms
• melted bacon fat
• salt
• pepper
• slices of bacon
• champagne

Method

1. 1

   Line a saucepan with slices of ham and veal, add some peeled truffles, season with a bouquet of mixed herbs, mushrooms, melted bacon fat, salt and pepper, cover with slices of bacon, moisten with champagne, simmer over a slow fire; when done, pass the sauce through a tammy, skim off all grease, reduce, and pour over the truffles.

Nutrition per serving

As published

This recipe was extracted from 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 132. The excerpt below is the record exactly as published.

Truffles boiled in champagne. Line a saucepan with slices of ham and veal, add some peeled truffles, season with a bouquet of mixed herbs, mushrooms, melted bacon fat, salt and pepper, cover with slices of bacon, moisten with champagne, simmer over a slow fire ; when done, pass the sauce through a tammy, skim off all grease, reduce, and pour over the truffes. Marinade of wine or vinegar. Melt a lump of butter in a saucepan, add some thin slices ot onion and carrot, a laurel leaf, a head of garlic, parsley, and pepper, moisten with either water or stock, and a third the quantity of vinegar or wine; boil, pass through a tammy, and keep until required. ; THE 366 PBILLIS OF FARE. 339 EE —- DECEMBER 4. Potage brunoise. Brunoise soup. Anguille à la sauce verte. Eel with green sauce. Selle de mouton à l'anglaise. Roast saddle of mutton. Mauviettes grillées. Broiled larks. Poulainte au parmesan. Polenta à l’italienne. Flan de frangipane à la moëlle. Marrow frangipane tart. Marrow frangipane tart. Stir four eggs into six ounces of flour in a saucepan, when quite smooth add two tumblersful of milk and a pinch of salt ; as soon as it becomes a thick paste, take off the fire, stir thoroughly until perfectly smooth, after which warm over a moderate fire for twenty minutes, stir the whole time; when done, add six ounces of powdered sugar, four ounces of beef marrow (which has been minced and warmed in cream), thirty pounded Jordan almonds, and ten bitter ones ; moisten with a small wine-glassful of brandy, and pour into a mould lined with very light paste ; bake in a quick oven; when done, turn out of the mould, glaze with white sugar, and serve very hot. Glaze for cold chickens. Take five parts of velouté sauce to one of chicken stock, reduce to a glaze, thicken with yolks of egg, pass through a tammy, and if too thick, stir in a little veal jelly. Polenta à l’Italienne. Prepare the same as “ Maccaroni à l’Italienne ” (see 2oth of June). 340 THE 366 BILLS OF FARE. DECEMBER 5. Potage aux nids d’hirondelles. Swallows’-nests soup. Paupiettes de filets de merlans, Baked fillets of whiting. Poularde à la Montmorency. Pullet à la Montmorency. Gigot rôti. Roast leg of mutton. Haricots blancs au jus. Stewed white haricot beans. Croûte au madère. Fried slices of brioche with Madeira. Swallows’-nests soup. A swallow’s-nest weighs about a quarter of an ounce, and generally costs from three to four shillings. Have a nest for each person, soak in cold water for twenty-four hours, dry with a cloth, open them carefully, and remove any feathers you may find, wash in several changes of water, and simmer for three quarters of an hour in boiling chicken stock ; just before taking off the fire, add a pinch of powdered capsicum, and the neces- sary quantity of chicken stock, which must have been specially made, as one of the chief merits of this soup is to have a very strong, clear stock, very slightly salted. Boiled slice of cod with egg sauce. Remove the bone from the centre of your slice of cod, fill the hole with a carrot wrapped in bacon, boil in salt and water; when done, drain, and dish up covered with egg sauce, garnish with boiled potatoes, and hand butter sauce separately. THE 366 BILLS OF FARE. 341 DRE MR ER a PEER PE DECEMBER 6. Potage à l’oseille à la crème. Sorrel soup with cream. Bar sauce au beurre. Bass, butter sauce. Mauviettes au chasseur. Larks au chasseur. Rosbif à l'anglaise. Roast beef. Salade de choux rouges. Red cabbage salad. Bavarois au café. Bavarian coffee cream. Sorrel soup with cream. Cook some chopped sorrel in butter until a pulp, stir in à little flour, salt, pepper, and water; as soon as it boils, thicken with yolks of egg and cream, and pour into your soup-turéen on to slices of bread. This is an excellent soup for fast days. Larks au chasseur. Brown some small sausages and slices of lean

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