No. 65—TRUFFLE PUREE.
Quantity for 6 Persons.
- ⅓ lb. of truffles
- ½ pt. of good bouillon
- ⅛ lb. of butter
- 1½ tbsps. of flour
- 5 tbsps. of Madeira or red wine
- Salt to taste
- 1 pinch of pepper
- ¼ tsp. of sugar
- ¼ tsp. of lemon juice
- ½ tsp. of meat extract
Preparation: The truffles are cleaned and the dressing is prepared from the peelings of the truffles, according to [No. 64]. The truffles are chopped very fine, put into the strained dressing and seasoned. Then put into shells or small porcelain dishes or serve on cutlets or scrambled eggs.
No. 66—MORELS.
Quantity for 6 Persons.
- 2 lbs. of morels
- 1 piece of butter as large as an egg
- ½ tbsp. flour
- ½ tsp. of meat extract
- ½ pt. morel liquor
- ½ cup of cream
- Salt to taste
- 1 pinch of pepper
- 1 tsp. of finely chopped parsley
Preparation: The morels are cleaned well and put on the fire with lukewarm water and let them get hot, stirring gently, then strain. Repeat this until all sand is removed. The last water is boiled down to ½ pt. The butter is browned with the flour, the morel liquor is added and the meat extract, and then cooked slowly for 15 minutes. Put in the cream and season with salt and pepper. Now put the morels into the dressing, cook, put in a piece of butter and the parsley.
This dish is fine with smoked salmon or scrambled eggs.
Remarks: Canned or dried morels are prepared the same way. If you use canned morels, then utilize the liquor in the can. Dried morels are soaked in water for 2 to 3 hours.