Mode.—After cleansing and brushing the truffles, cut them into thin slices, and put them in a baking-dish, on a seasoning of oil, pepper, salt, parsley, garlic, and mace in the above proportion. Bake them for nearly an hour, and, just before serving, add the lemon-juice, and send them to table very hot.
Time.—Nearly 1 hour.
Average cost.—Not often bought in this country.
Seasonable from November to March.
WHERE TRUFFLES ARE FOUND.—In this country, the common truffle is found on the downs of Hampshire, Wiltshire, and Kent; and they abound in dry light soils, and more especially in oak and chestnut forests. In France they are plentiful, and many are imported from the south of that country and Italy, where they are much larger and in greater perfection: they lose, however, much of their flavour by drying. Truffles have in England been tried to be propagated artificially, but without success.
TRUFFLES A L'ITALIENNE.
1164. INGREDIENTS.—10 truffles, 1 tablespoonful of minced parsley, 1 minced shalot, salt and pepper to taste, 2 oz. of butter, 2 tablespoonfuls of good brown gravy, the juice of 1/2 lemon, cayenne to taste.
Mode.—Wash the truffles and cut them into slices about the size of a penny-piece; put them into a sauté pan, with the parsley, shalot, salt, pepper, and 1 oz. of butter; stir them over the fire, that they may all be equally done, which will be in about 10 minutes, and drain off some of the butter; then add a little more fresh butter, 2 tablespoonfuls of good gravy, the juice of 1/2 lemon, and a little cayenne; stir over the fire until the whole is on the point of boiling, when serve.
Time.—Altogether, 20 minutes.
Average cost.—Not often bought in this country.