Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Bacon | 1 slice cooked (8g) | 43 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Sauce | not in our table | 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
- one-half pint of cream
- two tablespoonfuls of pale chicken
- a slice of bacon
- three tablespoonfuls of béchamel sauce
- salt
- pepper
Directions
Truffles are used especially as a garnish; but they may also be served as a vegetable or a hors-d’œuvre.
When so served, they should be prepared very simply; for they require no refining treatment to make them perfect.
2275—TRUFFES SOUS LA CENDRE
Take some large truffles, and clean them well. Season them with salt and pepper and a few drops of liqueur brandy; completely enclose them in a layer of patty paste, and bake them in the oven from twenty-five to thirty minutes.
Serve them in their case of paste.
2276—TRUFFES AU CHAMPAGNE
Take some fine, well-cleaned truffles; season them, and cook them, with lid on, in champagne.
This done, set them in a timbale, or in small silver saucepans.
Almost completely reduce the champagne; add thereto a little thin, strong, veal stock; strain the whole through muslin; pour it over the truffles, and place these on the side of the stove for ten minutes without allowing the stock to boil.
2277—TRUFFES A LA CRÈME
Cut one lb. of raw, peeled truffles into thick slices. Season them with salt and pepper, and cook them very gently in two oz. of butter and a few drops of burnt liqueur brandy.
Reduce to a stiff consistence one-half pint of cream with three tablespoonfuls of Béchamel sauce; add some truffle cooking-liquor and the necessary quantity of cream; complete with two oz. of best butter; mix the truffles with this sauce, and serve in a vol-au-vent crust.
2278—TRUFFES A LA SERVIETTE
Under this head are served “Truffes au Champagne,” the recipe for which is given above, but the champagne should be replaced by Madeira.
Dish them in a timbale, set in a napkin folded to represent an artichoke. But it would be very much more reasonable to serve “Truffes à la cendre” under this head, serving them under a folded napkin, as for “Pommes de terre en robe de chambre” (potatoes in their skins).
2279—TIMBALE DE TRUFFES
Line a buttered timbale mould with ordinary patty paste.
Garnish its bottom and sides with slices of bacon, and fill up the mould with raw, peeled truffles, seasoned with salt and pepper.
Add a glassful of Madeira, two tablespoonfuls of pale chicken or veal glaze; cover with a slice of bacon, and close up the timbale, in the usual way, with a layer of paste.
_Gild_ with beaten eggs, and bake in a hot oven for fifty minutes. When about to serve, turn out and dish on a napkin.