Truffles Sautés
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
This recipe is known as Italian, but other nations also prepare similar recipes.
Credit
From Leaves from our Tuscan kitchen, by Janet Ross. Digitised by Project Gutenberg, eBook #69370 (https://www.gutenberg.org/ebooks/69370). Public domain in the USA; its status may differ elsewhere.
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.
Ingredients 7 ingredients
- one pound of truffles
- a pound of butter
- one teaspoonful of salt
- a teaspoonful of sugar
- a saltspoonful of grated nutmeg
- one gill of broth
- a tablespoonful of flour mixed
Method
- Wash, brush, and clean about one pound of truffles, cut them in thin slices, and put them into a stew-pan with a quarter of a pound of butter, one teaspoonful of salt, half a teaspoonful of sugar, and a saltspoonful of grated nutmeg.
- Warm over the fire, then add one gill of broth, and half a tablespoonful of flour mixed with half a tablespoonful of butter.
- Stir well, boil, and serve on toast.
Plating
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