Truffles Sautes
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Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients 8 ingredients
- a tablespoonful of flour mixed
- one teaspoonful of salt
- one gill of broth
- Cut
- a teaspoon ful of sugar
- a saltspoonful of grated nutmeg
- one pound of truffles
- a pound of butter
Contains
GlutenMilk
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
Chef Wood
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- 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 teaspoon ful 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
Cookware for this recipe
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Saucepan
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Chef's knife
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Grater
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Wooden spoon