Estimated Nutrition (whole recipe, rough)
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- a piece of butter
- a small piece of glaze
- half white wine
- pepper
- salt
- nutmeg
- cloves
Directions
yolk of an egg beaten up with the juice of a lemon ; the saucepan may be rubbed slightly with garlic before com- mencing operations, and minced parsley may be used instead of sweet herbs ; if served alone, there should be round the mushrooms a circle of bread sippets fried in butter.
Here is another mode :
Mince some shallots and parsley as finely as you can ; put them into a saucepan with a piece of butter and some flour, pepper, salt, and nutmeg; stir this mixture on the fire, and before it acquires too dark a colour throw in the mushrooms (parboiled as above), and at the same time moisten with a mixture of half white wine and half stock or broth : let the whole simmer a quarter of an hour, and serve. By using oil instead of butter, and putting in some garlic as well as shallots, you will produce a dish of mushrooms A la PROVEN9ALE. In either case the squeeze of lemon, and even a few drops of vinegar, are not amiss.
Truffles if they are to be eaten as a separate dish, can- not be too simply cooked, and a very good formula is the following :
Truefes a la Serviette. — Carefully wash and brush the truffles quite clean, then wrap them up in wet paper, burv them in hot wood ashes for an hour or so ; remove the paper and serve in a napkin.
Another simple mode of dressing truffles is to steam them as follows : Fill the bottom part of what is called a
steamer in kitchen parlance, with a mixture of sherry and water in the proportion of two to one; put the truffles in the upper compartment and let them steam for about an hour ; serve under a napkin.
There are, however, more elaborate modes of dressing truffles, viz. :
Teuffes Sautees. — Put some butter in a saucepan and
VEGETABLES.
some truffles cut in slices ; toss them for five minutes, then moisten with a glass of sherry, and add pepper, salt, a little powdered nutmeg*, and a small piece of glaze ; let them stew gently till done. Serve with sippets of bread fried in butter.
Truefes a l’Italienne. — Lay some truffles cut in slices in a dish that will stand the fire, strew over them some parsley and shallot finely minced, some pepper and a little salt ; pour some olive oil over them, put them in the oven (covered closely) for a quarter of an hour or twenty minutes, and when done squeeze the juice of a lemon over them and serve.
Truffes a la Perigueux. — Cut the truffles in slices, and make as many bread sippets fried in butter as you have slices of truffles ; fry these in plenty of butter for a few minutes with a little salt and some powdered spices ; dispose them on a dish with a sippet between each slice of truffle ; take some Spanish sauce, to which you add a couple of glasses of sherry and a pat of fresh butter; let it boil once or twice ; pour over the truffles and serve.
The standard dish of Truffes au vin de Champagne is produced in this way : Put into a saucepan some slices
of ham, so as to cover the bottom of it ; lay your truffles on this with some slices of onions, whole pepper, salt, and a few cloves; add a bottle of champagne, and simmer for an hour or more. Remove the truffles care- fully and serve under a napkin. I must confess, however, that lilies can be painted even in cookery, and that for my part I should prefer the truffles inside of a turkey or pheasant, and the champagne in a glass by my side.
I will conclude with a classical recipe combining both truffles and mushrooms, and which I extract from the appendix of a late edition of “ La Physiologie du Gout/ I can recommend it as first-rate.