Truffes a la Crème
A historical recipe from A guide to modern cookery, by Escoffier, A. (Auguste) (1907).
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A historical recipe
A guide to modern cookery, by Escoffier, A. (Auguste) (1907). Project Gutenberg eBook #71395.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 5 ingredients
- one lb. of raw
- two oz. of butter
- one-half pint of cream
- three tablespoonfuls of Béchamel sauce
- two oz. of best butter
Cook safely
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
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- Cut one lb.
- of raw, peeled truffles into thick slices.
- Season them with salt and pepper, and cook them very gently in two oz.
- of butter and a few drops of burnt liqueur brandy.
- Reduce to a stiff consistence one-half pint of cream with three tablespoonfuls of Béchamel sauce;
- add some truffle cooking-liquor and the necessary quantity of cream;
- complete with two oz.
- of best butter;
- mix the truffles with this sauce, and serve in a vol-au-vent crust.
Plating
Cookware for this recipe
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Chef's knife
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Vegetable peeler