Truffles In Champagne
From Leaves from our Tuscan kitchen (1900).
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A historical recipe
Leaves from our Tuscan kitchen, by Janet Ross (1900).
Italy
Known as an Italian recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
- Raw egg. Raw or lightly cooked egg carries a risk, above all for children, older people, anyone pregnant or unwell.
Ingredients 7 ingredients
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- 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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- pot slowly for twenty minutes with one and a half ounces of fresh butter, one teaspoonful of salt, one of pepper, and half a teaspoonful of grated nutmeg.
- Then add half a teaspoonful of powdered sugar, stir well, cook for two or three minutes, and serve hot.
- Tomatoes */« Umido.^ Scald, peel, and cut into bits twelve fine tomatoes, put them into an earthen pan and cook slowly for about half an hour.
- Then add one tablespoonful of butter, a pinch of sugar, some drops of onion juice, and a little pepper and salt.
- Cook for twenty minutes, and serve hot.
- Tomatoes ^ con Uova^ Choose round tomatoes of about equal size, and peel them.
- Cut off their tops, take out their insides, and drop a raw egg into each, replace the top as cover.
- Put the tomatoes into a baking-dish, and bake for about ten minutes (until the eggs have set).
- Serve up on the baking-dish very hot, with a sauce Bechamel (see Sauces, p.
- 119), or some brown gravy.
Plating
Cookware for this recipe
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Chef's knife
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Grater
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Vegetable peeler
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Wooden spoon