XVI
SCRAPE [brush] THE TRUFFLES, PARBOIL, SPRINKLE WITH SALT, PUT SEVERAL OF THEM ON A SKEWER, HALF FRY THEM; THEN PLACE THEM IN A SAUCE PAN WITH OIL, BROTH, REDUCED WINE, WINE, PEPPER, AND HONEY. WHEN DONE [retire the truffles] BIND [the liquor] WITH ROUX, DECORATE THE TRUFFLES NICELY AND SERVE [1].
[1] This formula clearly shows up the master Apicius. Truffles, among all earthly things, are the most delicate and most subtle in flavor. Only a master cook is privileged to handle them and to do them justice.
Today, whenever we are fortunate enough to obtain the best fresh truffles, we are pursuing almost the same methods of preparation as described by Apicius.
The commercially canned truffles bear not even a resemblance of their former selves.
[316] ANOTHER WAY TO PREPARE TRUFFLES ALITER TUBERA
[Par]BOIL THE TRUFFLES, SPRINKLE WITH SALT AND FASTEN THEM ON SKEWERS, HALF FRY THEM AND THEN PLACE THEM IN A SAUCE PAN WITH BROTH, VIRGIN OIL, REDUCED WINE, A LITTLE PURE WINE [1] CRUSHED PEPPER AND A LITTLE HONEY; ALLOW THEM TO FINISH [gently and well covered] WHEN DONE, BIND THE LIQUOR WITH ROUX, PRICK THE TRUFFLES SO THEY MAY BECOME SATURATED WITH THE JUICE, DRESS THEM NICELY, AND WHEN REAL HOT, SERVE.
[1] Preferably Sherry or Madeira.