Truffles and Cheese
A historical recipe from Leaves from our Tuscan kitchen, by Janet Ross.
A historical recipe
Leaves from our Tuscan kitchen; or, How to cook vegetables, by Janet Ross. Project Gutenberg eBook #69370.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Also printed in: Leaves from our Tuscan kitchen (1900).
Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients 4 ingredients
- eight ounces of truffles
- four ounces of butter
- two tablespoonfuls of pure olive oil
- four ounces of good Swiss cheese
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
- 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
Chef Wood
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- Wash, brush, and clean eight ounces of truffles, and slice them.
- Meanwhile fry four ounces of butter with one or two tablespoonfuls of pure olive oil;
- put in the sliced truffles with four ounces of good Swiss cheese cut in fine slices.
- Mix well together over a brisk fire for ten minutes.
- Season with pepper and salt, and serve very hot with croûtons (fried bread).
- Truffles (Maigre).
- Wash, brush, and clean some truffles, cut them in slices, and put them in a stew-pan with some fish soup.
- Add a bouquet, season with pepper and salt, and stew over a small fire.
- When done thicken the sauce with a maigre roux, take out the bouquet, and serve hot.
Plating
Cookware for this recipe
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Frying pan
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Chef's knife
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Cutting board