Beat up eight fresh eggs for an omelette, add a very little salt and a pinch of grated nutmeg. Cut up fine four ounces of truffles already boiled in Madeira wine, warm up with one pint of good gravy reduced with Madeira wine. Make the omelette, and put the truffles in as you turn it over.
Truffles ‘alla Panna.’
Wash, brush, peel, and clean twenty or twenty-four truffles, and put them into an earthen pan with four ounces of butter, a little salt, one glass of white Rhine wine, and three tablespoonfuls of reduced stock. Put a layer of sauce ‘alla Panna’ (see Sauces, p. [125]) in the bottom of a silver (or enamelled) sauce-pan, then a third of the truffles, cover them again with a layer of sauce, add half the remaining truffles, and some more sauce; at last the rest of the truffles must be covered with sauce sprinkled with grated Parmesan cheese and browned quickly with the salamander just before serving. The truffles may be cooked and served in shells instead of a sauce-pan.
Truffles Sautés.
Wash, brush, and clean about one pound of truffles, cut them in thin slices, and put them into a stew-pan with a quarter of a pound of butter, one teaspoonful of salt, half a teaspoonful of sugar, and a saltspoonful of grated nutmeg. Warm over the fire, then add one gill of broth, and half a tablespoonful of flour mixed with half a tablespoonful of butter. Stir well, boil, and serve on toast.
Truffles Stewed.
Wash, brush, and clean some truffles, cut them in slices, and put them into a small stew-pan with three or four slices of ham, a pinch of pepper, one cupful (or more) of good gravy, and a bouquet. Stew gently over a small fire until the truffles are tender, take out the ham and the bouquet, add some good brown gravy, and serve.
Truffles ‘sul tovagliolo.’
Wash, brush, and clean some truffles thoroughly, boil with veal stock and a glass of Madeira wine. Then serve in a napkin with good fresh butter separate.
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