863. Truffles

The truffle, like the mushroom, is a species of fungus common in France and Italy. It grows about eight or ten inches below the surface of the ground. As it imparts a most delicious flavour, it is much used in cooking. Being dug out of the earth it requires a great deal of washing and brushing before it can be applied to culinary purposes. When washed, the water should be warm and changed frequently; it loses much of, its flavour when dried.

Take ten or twelve well-cleaned truffles, put them into a stewpan on rashers of bacon, add a bay leaf, a seasoned bouquet, a little grated bacon, some slices of ham, some stock, and a bottle of champagne; cover them with a piece of buttered paper, put on the lid, and set the stewpan in hot ashes, put fire on the top, and let them stew for an hour; when done drain them on a clean cloth, and serve on a folded napkin.

865. Tourte Of Truffles

Take two pounds of fine truffles, wash, and pick them into a stewpan with six thin slices of ham, a very little carrot, a sliced onion, a bay leaf, sweet herbs in powder, salt, and champagne; lay rashers of bacon over the whole, and stew them to nearly a jelly; when cold put the truffles into a crust with all the seasoning, bake the tourte, and serve as usual.

866. Truffles En Surprise

Take a dozen large truffles of as good a shape and near a size as possible, dress them in some champagne wine, drain, and let them cool, then place them on the flattest side, and with a root-cutter of an inch diameter mark out the centre to within a fourth of their thickness, cut the top of these out with the point of a knife and clear away the remainder, fill up the space thus left with a puree of fowl or game, a salpicon, or any ragout or other puree mixed with bechamel you may think proper; when all are filled cover the aperture with the piece taken out, and serve your truffles either in croustade or on a folded napkin.

867. How To Keep Truffles

After opening a fresh bottle and not requiring them all, return' them into the bottle, filling up the bottle with some boiled sherry, cork them down until wanted again.