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Italian Mode of Dressing Truffles

A historical recipe from The Book of Household Management, by Beeton, Mrs. (Isabella Mary) (1861).

A historical recipe

The Book of Household Management, by Beeton, Mrs. (Isabella Mary) (1861). Project Gutenberg eBook #10136.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From The Book of Household Management, by Beeton, Mrs. (Isabella Mary) (1861). Digitised by Project Gutenberg, eBook #10136 (https://www.gutenberg.org/ebooks/10136). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

Italy. Associated with Italy by a demonym leading its title: Italian (confidence 0.55). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. 1163.
  2. INGREDIENTS.--10 truffles, 1/4 pint of salad-oil, pepper and salt to taste, 1 tablespoonful of minced parsley, a very little finely-minced garlic, 2 blades of pounded mace, 1 tablespoonful of lemon-juice.
  3. Mode.--After cleansing and brushing the truffles, cut them into thin slices, and put them in a baking-dish, on a seasoning of oil, pepper, salt, parsley, garlic, and mace in the above proportion.
  4. Bake them for nearly an hour, and, just before serving, add the lemon-juice, and send them to table very hot.
  5. Time.--Nearly 1 hour.
  6. Average cost.--Not often bought in this country.
  7. WHERE TRUFFLES ARE FOUND.--In this country, the common truffle is found on the downs of Hampshire, Wiltshire, and Kent;
  8. and they abound in dry light soils, and more especially in oak and chestnut forests.
  9. In France they are plentiful, and many are imported from the south of that country and Italy, where they are much larger and in greater perfection: they lose, however, much of their flavour by drying.
  10. Truffles have in England been tried to be propagated artificially, but without success.