TRIFLE, Indian.
Ingredients.—1 quart of milk, the rind of ½ large lemon, sugar to taste, 5 heaped tablespoonfuls of rice-flour, 1 oz. of sweet almonds, ½ pint of custard.
Mode.—Boil the milk and lemon-rind together until the former is well flavoured; take out the lemon-rind and stir in the rice-flour, which should first be moistened with cold milk, and add sufficient loaf sugar to sweeten it nicely. Boil gently for about 5 minutes, and keep the mixture stirred; take it off the fire, let it cool a little, and pour it into a glass dish. When cold, cut the rice out in the form of a star, or any other shape that may be preferred; take out the spare rice, and fill the space with boiled custard. Blanch and cut the almonds into strips; stick them over the trifle, and garnish it with pieces of bright-coloured jelly, or preserved fruits, or candied citron. Time.—¼ hour to simmer the milk, 5 minutes after the rice is added. Average cost, 1s. Sufficient for 1 trifle. Seasonable at any time.
TRIPE, to Dress.
Ingredients.—Tripe, onion sauce, milk and water. Mode.—Ascertain that the tripe is quite fresh, and have it cleaned and dressed. Cut away the coarsest fat, and boil it in equal proportions of milk and water for ¾ hour. Should the tripe be entirely undressed, more than double that time should be allowed for it. Have ready some onion sauce, made by our given recipe, dish the tripe, smother it with the sauce, and the remainder send to table in a tureen. Time.—¾ hour; for undressed tripe, from 2½ to three hours. Average cost, 7d. per lb. Seasonable at any time.
Note.—Tripe may be dressed in a variety of ways: it may be cut in pieces and fried in batter, stewed in gravy with mushrooms, or cut into collops, sprinkled with minced onion and savoury herbs, and fried a nice brown in clarified butter.
TROUT, Stewed.
Ingredients.—2 middling-sized trout, ½ onion cut in thin slices, a little parsley, 2 cloves, 1 blade of mace, 2 bay-leaves, a little thyme, salt and pepper to taste, 1 pint of medium stock, 1 glass of port wine, thickening of butter and flour. Mode.—Wash the fish very clean, and wipe it quite dry. Lay it in a stewpan, with all the ingredients but the butter and flour, and simmer gently for ½ hour, or rather more, should not the fish be quite done. Take it out, strain the gravy, add the thickening, and stir it over a sharp fire for 5 minutes; pour it over the trout, and serve. Time.—According to size, ½ hour or more. Average cost.—Seldom bought. Seasonable from May to September, and fatter from the middle to the end of August than at any other time. Sufficient for 4 persons. Trout may be served with anchovy or caper sauce, baked in buttered paper, or fried whole like smelts. Trout dressed à la Genévése is extremely delicate; for this proceed the same as with salmon.
TRUFFLES, to Dress, with Champagne.
Ingredients.—12 fine black truffles, a few slices of fat bacon, 1 carrot, 1 turnip, 2 onions, a bunch of savoury herbs, including parsley, 1 bay-leaf, 2 cloves, 1 blade of pounded mace, 2 glasses of champagne, ½ pint of stock. Mode.—Carefully select the truffles, reject those that have a musty smell, and wash them well with a brush, in cold water only, until perfectly clean. Put the bacon into a stewpan, with the truffles and the remaining ingredients; simmer these gently for an hour, and let the whole cool in the stewpan. When to be served, re-warm them, and drain them on a clean cloth; then arrange them on a delicately white napkin, that it may contrast as strongly as possible with the truffles, and serve. The trimmings of truffles are used to flavour gravies, stock, sauces, &c.; and are an excellent addition to ragoûts, made dishes of fowl, &c. Time.—1 hour. Average cost.—Not often bought in this country. Seasonable from November to March.