Truffles, Piemontaise Style

No. 1602. - Reduce half a pint of Madeira wine sauce and add the Truffles with their juice. When they are thoroughly warmed dish them up, and again warm the gravy and add to it half a tea-spoonful of Anchovy butter and a piece of fresh butter. Mix it well off of the fire until the butter is melted, then pour it over the Truffles and serve them hot.

Note. - If the Truffles are large slice them, and if small leave them whole. Baked Truffles, With Cream Sauce.

No. 1603. - Put a wine-glassful of white wine in a saucepan, and when it is reduced to one-quarter of its original quantity add one spoonful of meat glaze with four spoonfuls of Cream sauce and a small can of sliced Truffles. Season with a little salt and nutmeg, then put them in a buttered baking dish and sprinkle some grated Parmesan cheese over the top. Wipe the border and bake it in a moderate oven.

Truffles Baked In Shells

No. 1604. - Cut the Truffles in small pieces or slice them and then put them in a reduced Madeira wine sauce. Butter the shells, fill them with the Truffles, sprinkle some fresh bread crumbs over them, put a piece of butter on the top of each, and bake them in an oven. Serve them on a napkin.

Note. - They may also be made with Cream sauce, using a reduced Cream sauce in place of the Madeira wine sauce.

Truffles, With Madeira Wine Sauce

No. 1605. - Reduce a Madeira wine sauce with the juice of the Truffles, and when ready to serve, add the Truffles (sliced), and a piece of butter. Toss them over well. They may be served on toast or gratinated crusts.

Essence Of Truffles

No. 1606. - As we have no fresh Truffles in this country, the juice of the canned article must be used. Put the juice in a saucepan, add a little Madeira wine, cover the saucepan, and reduce it to half of its quantity. Use it in the sauce with the Truffles, or in any sauce where an essence of Truffles is needed.

Truffles For Garniture

No. 1607. - For large garnitures, peel the Truffles and warm them thoroughly in champagne or Madeira wine. The black ones are preferred, and are dressed in bunches with other garnitures. To garnish entrees they are served with a white or brown sauce. The small ones are glazed, and may be used baked in shells, or cut in the shape of olives and used with other garnitures.

Truffles, For Cold Garnitures

No. 1608. - The Truffles may be used whole, or can be peeled and sliced. Cook them in champagne or Madeira wine, as for a hot garniture. Then let them get cool, and glaze them with Aspic jelly, or mask them with a cold Champagne sauce. Dress them in bunches with Aspic jelly, or in crusts cut in fancy shapes, or pepper boxes. Garnish it with Aspic jelly.

Puree Of Truffles, For Garnitures

No. 1609. - Pound half a pound of Truffles and six ounces of butter in a mortar into a fine paste, and rub it through a fine sieve. Prepare a pint of Madeira wine sauce reduced with the juice of the Truffles. When ready to serve, add the paste to the sauce, stirring it off of the fire until melted.

Truffle Salad, With Artichokes, Luning Style

No. 1610. - Peel half a dozen young, tender artichokes. Cut the bottoms in thin slices, and sprinkle them with a little salt. Let them macerate for twenty minutes, then drain them on a napkin. Now slice finely one-quarter of its quantity of Truffles, and put them in a salad bowl with the artichokes, having previously rubbed the bottom of the bowl with some garlic. Season with salt and pepper. Rub the yolks of two hard boiled eggs through a fine sieve, and put them in a bowl with half a teaspoonful of English mustard diluted with oil and tarragon vinegar. Pour this dressing over the Truffles and artichokes, cover the bowl and, when ready to serve, mix the whole well together, and arrange it properly.

Truffle Salad, With Potatoes, Russian Style

No. 1611. - Slice one dozen boiled new potatoes, and put them in a salad bowl with the same quantity of sliced Truffles. Season with salt, pepper, oil and. vinegar, and cover the bowl. In twenty minutes add a little finely-chopped parsley, tarragon and chives, and mix them well together. Arrange the salad properly, and mask it with a Mayonnaise dressing mixed with a little mustard.

Small Truffle Pates, Bennett Style

No. 1612. - Prepare two dozen pate's with puff paste. Cut the Truffles in small pieces, and put them in a saucepan with a glassful of dry champagne. When the moisture is reduced add the Truffles, four spoonfuls of Madeira wine sauce, and one spoonful of game puree. Fill the pate's with this mixture, put on the covers, and serve them hot.

Stuffed Truffles

No. 1613. - Scoop out the centres of two dozen large Truffles, without injuring the sides, and chop the parts scooped out finely. Chop two shallots finely, put them in a saucepan with a piece of butter, and cook them without letting them get browned. Then add a small glass of Madeira wine and the chopped Truffles. Let them cook until the moisture is reduced, after which allow them to get cold. Then add a forced meat of chicken or game. Stuff the Truffles with this mixture, arrange them in a flat saucepan, and set them in the oven for a few minutes until they are glazed. Serve them with a reduced Madeira wine sauce around the dish.