Truffles in Brown Dressing

Ingredients

• % lb. of fresh truffles
• 1 wineglassful of Madeira or red wine
• % lb. of butter
• 1 % tbsps. of flour
• 1 pt. of strong bouillon
• 1 pinch of pepper
• 1 tsp. of meat extract
• % tsp. lemon juice

Method

1. 1

   The truffles are put into cold water so the dirt will dissolve, then brushed in lukewarm water.

2. 2

   Put them on the fire with butter, gradually add the bouillon, cover the pot and cook slowly until tender.

3. 3

   When done, take them out, peel them carefully and cut them up into 6 to 8 parts.

4. 4

   The rest of the butter is browned, flour and the truffle peelings added, and the bouillon in which the truffles were boiled.

5. 5

   Season with meat extract, Madeira, salt, pepper, sugar and lemon juice.

6. 6

   Cook a nice, brown dressing of this, strain, put the truffles in and stew a few minutes.

7. 7

   Serve on toast.

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 97. The excerpt below is the record exactly as published.

TRUFFLES IN BROWN DRESSING. Quantity for 6 Persons. % lb. of fresh truffles 1 wineglassful of Madeira or red % lb. of butter wine 1 % tbsps. of flour Salt to taste 1 pt. of strong bouillon 1 pinch of pepper 1 tsp. of meat extract % tsp. lemon juice

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