Truffles, Buisson of
From Cassell's dictionary of cookery, 1892
Serves 8
Time to stew the truffles, nearly 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 2039. The excerpt below is the record exactly as published.
Truffles, Buisson of. — Choose as many Jarge round truffles as may be required, cleanse them thoroughly, stew them as for Truffles a la Serviette, and let them cool in the liquor. Take a stale quartern loaf, cut off the crust, and carve the crumb to an oval shape. Place this upon a white napkin on a dish, cover with parsley, and stick about a dozen of the truffles
Cook this with the app: pantry check, scaling, and the assistant.