vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Truffles with Eggs
From Cassell's dictionary of cookery, 1892
Serves 1
Total time is about 10-15 minutes.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 2041. The excerpt below is the record exactly as published.
ruffles, with Eggs. — Take a large truffle, clean and pare it, cut it into small pieces, and simmer it in a little butter over a gentle fire for five or six minutes. Drain it, and put it into a clean stewpan with two ounces of fresh butter, half a dozen fresh eggs, two table-spoonfuls of thick cream, and a little pepper, salt, and grated nutmeg
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