Truffles in Napkin (a La Serviette)

Ingredients

• fresh truffles
• moistened to half their height with good stock
• white wine, Madeira, or Champagne

Method

1. 1

   Clean truffles, place in a covered stewpan with stock and wine, cook for 7-9 minutes depending on size, and serve in a folded napkin.

As published

This recipe was extracted from The century cook book (1894) by Jennie A. Hansey, page 127. The excerpt below is the record exactly as published.

Truflaes in Napkin (a La Serviette). This is a dish, simple as well as rich, one of those producing the high- est effect imaginable. However indifferent a man may be to the charms of gastronomy; yet the beautiful appearance, as well as the fine perfume, of a dish of truffles, will always rouse his imagination. Truffles must be selected fresh, perfumed and aromatic, but above all of good origin. Those of Perigord are the most valuable, as no other part of the world produces finer or better. It is a pity, they are so very scarce; and that not everybody is able to distinguish the genuine species from those that are brought to market; which for the most part are gathered very far indeed from that land so richly favored. If truffles are to be served whole, it is a matter of course, that the finest, and largest must be chosen. When well brushed, well cleaned (not peeled), they are placed in a stewpan, moistened to half their height with good stock with white wine, Madeira, or Champagne; the choice of one of these sorts being merely a matter of taste. The great point is to cook the truffles at the moment of serving; the stewpan must be kept covered, and shut hermetically, so that they be cooked judiciously; that is, they must have time enough to Artistic Cookery 223 be just penetrated, without getting dry. The inner pulp of the truffle must be tender, soft, and aromatic; if cooked too long, all these fine qualities are lost. The largest truffles

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