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Truffles Saut&s

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Italy

Known as an Italian recipe, with similar versions prepared across other nations.

Ingredients 10 ingredients

  1. four ounces of truffles already boiled
  2. Salt
  3. one pint of good gravy reduced
  4. Parmesan cheese
  5. Madeira
  6. Cut
  7. one glass of white Rhine wine
  8. four ounces of butter
  9. Must
  10. three tablespoonfuls of reduced stock
Contains GlutenMilkSulphites Read from the ingredients, not verified. Check labels.

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
  • 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

  1. Cut up fine four ounces of truffles already boiled in Madeira wine, warm up with one pint of good gravy reduced with Madeira wine.
  2. Make the omelette, and put the truffles in as you turn it over.
  3. Truffles ‘ alia Panna!
  4. Wash, brush, peel, and clean twenty or twenty-four truffles, and put them into an earthen pan with four ounces of butter, a little salt, one glass of white Rhine wine, and three tablespoonfuls of reduced stock.
  5. Put a layer of sauce ‘alia Panna’ (see Sauces, p.
  6. 125) in the bottom of a silver (or enamelled) sauce-pan, then a third of the truffles, cover them again with a layer of sauce, add half the remaining truffles, and some more sauce 5 at last the rest of the truffles must be covered with sauce sprinkled with grated Parmesan cheese and browned quickly with the salamander just before serving.
  7. The truffles may be cooked and served in shells instead of a sauce-pan.

Plating

Cookware for this recipe

  • Frying pan
  • Saucepan
  • Chef's knife
  • Grater
  • Vegetable peeler
  • Spatula