Truffles in Crusts
From How to cook vegetables, 1911
Presented as published in 1911. 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 How to cook vegetables (1911) by Charles Herman Senn, page 94. The excerpt below is the record exactly as published.
season with pepper and salt, and sprinkle with a little chopped parsley. Put the tomato puree in a round dish, surrounded with the fried mushrooms, sprinkle over the remainder of the chopped parsley, and serve hot. To Preserve Tomatoes. Choose small and perfectly sound tomatoes. Place them in jars and cover them with an equal proportion of vinegar and water. Add a few cloves and a little Demerara sugar. Cover each jar with a 192 HOW TO COOK VEGETABLES. piece of flannel, and then tie over with the usual bladder. These, if kept in a cool but dry place, will keep good for a long time. TRUFFLES (Truffes). A very curious fungus which grows down in the earth, in clusters of an irregular, globular form, never appearing on the surface. It approaches nearly to the nature of animal food in consequence of the large proportion of nitrogen it contains. There are three varieties : the black, the red, and the white. The .former is consumed in large quantities, but the red, also called the musk-scented truffle, is rare ; the white, which is not so scarce, is but little esteemed . Truffles are obtained by “ truffle hunters,” who follow a trained pig, which detects by its scent where the truffle is buried. A similar instinct is found in a particular species of dog, which is used for the same purpose. English truffles are white, while the French are mostly black, but occasionally dark grey and red. A variety of dishes are made with truffles ; they are also largely used as garnishes and for sauces. It was once thought that truffles could not be subjected to cultivation, and many fruitless attempts were made to cultivate them, much money and time having been spent without success. Oak plantations are, however, laid out in the south of France upon a considerable scale, expressly for the cultivation of truffles. Truffles in Crusts. If fresh truffles are used, wash and scrub them with a hard brush to get them thoroughly clean. Soak 6 large truffles in warm water for 2 hours, peel them thinly with a small sharp knife, and cut them into thin slices. Put them in a saute-pan, with 1 oz. of fresh butter. Season with salt, pepper, and cayenne. Flavour with half a glass of sherry or Madeira
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Cook this with the app: pantry check, scaling, and the assistant.