Truffles à la Serviette
A historical recipe from Dressed vegetables à la mode, by De Salis, Mrs. (Harriet Anne) (1900).
A historical recipe
Dressed vegetables à la mode, by De Salis, Mrs. (Harriet Anne) (1900). Project Gutenberg eBook #78330.
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 Dressed vegetables à la mode, by De Salis, Mrs. (Harriet Anne) (1900). Digitised by Project Gutenberg, eBook #78330 (https://www.gutenberg.org/ebooks/78330). 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.
Create an image with FoodStudio Made by our AI generator from your own prepaid SecondMem credits. We keep no picture from the source.
Ingredients
Method
- Take some fine large truffles, wash and brush them well in cold water.
- When perfectly clean, line a stewpan with slices of bacon, put in the truffles with a bunch of parsley, green onions, and thyme, two bayleaves, half a dozen cloves, and a little sweet basil;
- pour in sufficient rich veal gravy to cover them, with the addition of a pint of champagne, boil them very gently for an hour, then draw them aside and let them cool in the gravy.
- Heat them up afresh when they are wanted for table;
- they must be lifted out very tenderly and drained on a clean cloth, and dished up on a snow-white napkin.