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Truffles, Buisson Of

Choose as many large round truffles as may be required, cleanse them thoroughly, stew them as for TRUFFLES A LA SERVIETTE, and let them cool in the liquor. Take a stale quartern loaf, cut off the crust, and carve the crumb to an oval shape. Place this upon a white napkin on a dish, cover with parsley, and stick about a dozen of the truffles all round it with silver skewers. Pile the rest on the top, and serve. Time to stew the truffles, nearly an hour. TRUFFLES, FOR GARNISH. Truffles which are to be used for garnishing various dishes may either be cleaned, pared, and boiled whole, then left to cool in their liquor, or they may be cut up into slices before being boiled. It should be remembered that the liquor in which they are boiled will be excellent for sauce, and that if well cleaned the parings may be stewed to flavour sauces. Many cooks boil the truffles whole, and afterwards cut them up into different shapes before using them for garnishing. Time to boil moderate-sized truffles for garnish, about a quarter of an hour. (See also GARNISH, TRUFFLES FOR.) TRUFFLES, IN MADEIRA. Take a dozen fine fresh truffles, wash and brush them well. Put them in a saucepan with enough Madeira to cover them a couple of cloves, a pinch of cayenne and mignonette pepper, and a little salt, and cook until tender. Then add half an ounce of glaze, and take the truffles out and keep them hot while the wine is boiled quickly for a few minutes. Add an ounce of butter, pour the whole over the truffles, and serve at once. Cost, variable.

TRUFFLES, POTTED. Wash, brush, peel, and slice six ounces of fresh truffles. Dissolve a pound of fresh butter; skim it carefully, pour it into a basin, and let it stand two or three minutes, then pour the pure oiled part away from the thick milky substance which will have settled at the bottom. Put the sliced truffles into a delicately-clean stewpan, and pour the butter gently over them. Let it stand until it is set, then put the saucepan on a slow fire, and stew the truffles very gently until they are tender. Lift them into dry preserving-jars, cover them with the butter, and store them in a cool and perfectly dry place. They will keep for months, and will be a most acceptable addition to the breakfast or luncheon table. The butter which remains after the truffles are thoroughly covered, so as to exclude the air, may be potted separately, and may be used for flavouring sauces and various delicate preparations. Time to stew the truffles, twenty minutes, or more.