Truffles in Stock
From European and American cuisine, 1914
Serves 4
Truffles can also be boiled in claret with a little glaze.
Presented as published in 1914. 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 European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 339. The excerpt below is the record exactly as published.
enough rich stock to nearly cover them, add a glass of claret or Madeira wine, some cloves, a few whole peppers, a small piece of ham, 1 carrot, 1 or 2 onions, a bouquet, and the necessary salt
Cook this with the app: pantry check, scaling, and the assistant.