Home › The Principles of Cookery › Truffle Puree

Truffle Puree

Wash, brush, and peel half a pound of fresh truffles. Pound them with an ounce of butter and press them through a hair sieve. Put them into a stewpan with half a pint of good brown sauce, and let them boil for ten minutes. Just before serving the puree, dissolve an ounce of glaze and an ounce of butter in it, and, if obtainable, add to it two table-spoonfuls of essence of truffles. Time to boil, ten minutes.