Mrs Beetons Vegetables Revisited
To Dress Truffles with Champagne
12 Fine Black Truffles
Fat Bacon, few slices
2 Onions
1 Carrot
1 Turnip
285ml (½ pint) Stock
1 Bunch Savoury Herbs, including Parsley
2 glasses Champagne
2 Cloves
1 Bay Leaf
1 Blade Ground Mace
Carefully select the truffles, reject those that have a musty smell.
Clean the truffles, with a brush, washing in several changes of water, until all sand or grit is removed.
Put the bacon into a saucepan, with the truffles and the remaining ingredients.
Simmer gently for an hour and allow to cool in the saucepan.
When to be served, rewarm them and drain on a clean cloth.
Arrange them on a white napkin, that it may contrast as strongly as possible with the truffles and serve.
The trimmings of truffles are used to flavour gravies, stock, sauces, etc. and are an excellent addition to ragouts, made dishes of fowl, etc.
Time: 1 hour.
Seasonable from November to March. Not often bought in this country.
TO DRESS TRUFFLES WITH CHAMPAGNE
1162. INGREDIENTS - 12 fine black truffles, a few slices of fat bacon, 1 carrot, 1 turnip, 2 onions, a bunch of savoury herbs, including parsley, 1 bay-leaf, 2 cloves, 1 blade of pounded mace, 2 glasses of champagne, 1/2 pint of stock.
Mode - Carefully select the truffles, reject those that have a musty smell, and wash them well with a brush, in cold water only, until perfectly clean. Put the bacon into a stewpan, with the truffles and the remaining ingredients; simmer these gently for an hour, and let the whole cool in the stewpan. When to be served, rewarm them, and drain them on a clean cloth; then arrange them on a delicately white napkin, that it may contrast as strongly as possible with the truffles, and serve. The trimmings of truffles are used to flavour gravies, stock, sauces, &c.; and are an excellent addition to ragouts, made dishes of fowl, &c.
Time - 1 hour.
Average cost, Not often bought in this country.
Seasonable from November to March.
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