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Truffles with Champagne
From The housewife's referee, 1898
Serves 1
Save the bacon and liquor for other dishes.
Presented as published in 1898. 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 The housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 106. The excerpt below is the record exactly as published.
Truffles with Champagne. — After having selected the best truffles, and washed and cleaned them from the sand which is apt to accumulate in their cavities, trim a stewpan with slices of bacon ; put the truffles into it with a bunch of parsley and green onions, well seasoned with thyme, bay leaves, cloves, basil, etc. ; moisten with a spoonful of good consomme, two glasses of champagne, some salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.