The French Author says, that they are brought to Paris from the hot Provinces, particularly from Perlgord, Gascogne, Limousin, Agenois, and other parts of the South of France. It is well known to all travellers, and many others, that the flavour of foreign Truffles is far superior to those found in England; which may be attributed to the coldness of the climate. I believe Hampshire produces the most; tho' they are found in Windsor-park, and several other counties of England. They are imported from abroad, and fold at a very high price in most Italian shops; but their flavour is much wasted, and very little superior to those found in England. They grow in the ground without any outward appearance. The Author says, that, as Pigs are very fond of them, and have often been the occasion of discovering where they grow, the hint might be useful in England, were a little more attention paid to it.

Trufes Au Court-bouillon - Truffles Plain Boiled

Soak the Truffles a while in warm Water, and clean them carefully with a brush; boil them in half Wine and Water, Pepper, Salt, a faggot of sweet Herbs, bits of Roots, and slices of Onions: Serve them hot in a Napkin. The middling sorts are boiled enough in about a quarter of an hour.

Trufes au Vin de Champagne, Clean them -as the former, and boil in this Wine, with a little Sallad: Serve them in a Napkin in the same manner.

A la Maréchal. When cleaned as usual, wrap them up in coarse Paper, and season them with Salt and coarse

Pepper; put them into a Skillet or Iron Pot, without Liquor, and bury the Pot in warm Ashes about an hour or more: Serve them hot in a Napkin. - They are also baked in Ashes without a Pot, being only wrapped in several Papers, and the outer one made wet; bake them about an hour, and if the Paper should burn, clean them with a brush.

Trufes En Puits, Truffles Gored And Stuffed

Clean them as first directed; gore, or scoop out the inside without splitting; chop what you take out, with fat Livers, Beef Marrow, Pepper, Salt, Parsley, and Shallots; mix it with Yolks of Eggs beat up, stuff the Truffles with this Farce, and cover the holes with the first bits cut off; braze them with slices of Veal, Ham, Lard, a glass of white Wine, and a faggot of sweet Herbs: When done, add two spoon-fuls of good Cullis; take out the Truffles, and sim-mer the Sauce some time, with the addition of the Cullis; skim it very well, sift it, and reduce it to a good consistence; add a Lemon Squeeze when ready to serve.

Trufes A La Poele

See Artichokes, ditto, Truffles either boiled or baked will do for this purpose, though they have been before served at Table. Peel them whole, or cut them into thick slices; make a good Cullis Sauce, with chopped sweet Herbs, and proper Seasoning; and put the Truffles therein to simmer some time. - Brazed Truffles are also directed to be dressed the same way.

Trufes En Timbale

Seasoned with Pepper and Salt, wrapped in Paste, and baked as petit Pates aux fines Herbes, Trufes aux Croutons. The Truffles are cut into slices, and stewed in Oil Cullis, and all sorts of sweet Herbs, seasoning with a glass of white Wine; finish as all Ragouts, and garnish them round with bits of fried Bread, which give the name, being called Croutons.

Trufes en Crustade, viz, in Crust, Make a second-best Past, called Demi-feuilletage; (see Paste Articles) prepare it as for a Pie, and put in Truffles, with a little Salt; cover them up with the same Paste, and bake about three quarters of an hour in a middling heated Oven: Serve them in the Pie.

Asperges En Batons - Asparagus Plain Boiled

'They are to be scraped, and boiled in Water and Salt pretty crisp; drain them, and serve with a white Sauce, a Cullis mixed with Butter, or with Oil, a little Vinegar, Pepper and Salt.

En petit Pois. As green Pease, either plain, or fricassee, and in all the different ways of green Pease.

Asperges consites: Preserved for kitchen use. Boil as much Vinegar as Water, according to the quantity of Asparagus intended, with slices of Lemon, Salt and Cloves; trim the Grafs as for ready use, scald them a moment in Salt and Water, put them into a Pot, and pour the Brine upon them: The next day boil the Brine again, and when it is almost cold, pour it upon the Grass; let it cool, and pour some Oil thereon, as directed for Kidney-beans; keep the Pot in a dry place, and cover it with a Bladder or Leather. Soak them a while in hot Water before using.