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Truffles, Italian Mode of Dressing
INGREDIENTS. - 10 truffles, pint of salad-oil, pepper and salt to taste, 1 tablespoonful of minced parsley, a very little finely-minced garlic, 2 blades of pounded mace, 1 tablespoonful of lemon-juice.
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 TRUFFLES, TO DRESS proportion. Bake them for nearly an hour, and, just before serving, add the lemonjuice, and send them to table very hot. TIME -Nearly 1 hour.
SEASONABLE from November to March.
Truffles, To Dress, with Champagne. INGREDIENTS for large dish.-12 fine black truffles, a few slices of fat bacon, 1 carrot, 1 turnip, 2 (nions, a bunch of savoury herbs, including parsley, 1 bay-leaf, 2 cloves, 1 blade of pounded mace, 2 glasses of champagne, pint of stock. AVERAGE Cost, about 1s. each.
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.
TRUFFLES.
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, forcemeats, &c.
TIME.-1 hour. • SEASONABLE from November to March. -- Turban of Veal. INGREDIENTS for entrée for 8 persons. -3 lbs. even-shaped tender fillet of veal, 2 slices of bacon, 3 slices of very red tongue, a few truffles, 3/4 lb. of forcemeat, a few slices of toast, a bunch of herbs, an egg, a little clarified butter. AVER- AGE COST, 5s.
Cut the fillet into 12 slices about 1 inch thick, and of equal size, a little narrower at one end. Lard 4 of the pieces with thin strips of the bacon, 4 with truffles and 4 with tongue. In a plate that will stand the fire, put the toast to make a round base, heap on it the forcemeat mixed with herbs and TURBOT A L'ITALIENNE. truffles, chopped fine, and, with a knife dipped in warm water, shape the mound with a hollow at the top. Salt slightly the slices of veal, and lay them in alternate colours round the mound, turning in top and bottom so as to hide the stuffing.
When the turban is shaped, baste it with clarified butter, and cover it first with a TURBAN OF VEAL. thin slice of fat bacon, then with buttered paper. Place in a hot oven, and in halfan-hour remove the bacon and paper and glaze the turban. Garnish the centre with a nice ragoût of sweetbreads, truffles and mushrooms, and put 1 glazed sweetbread on the top. Serve with Spanish sauce.
TIME.-1 hour to bake.
SEASONABLE from March to October.
Turbot. In choosing turbot see that it is thick, and of a yellowish white; for if of a bluish tint, it is not good. The turbotkettle, as will be seen by our cut, is made differently from ordinary fish-kettles: it TURBOT-KETTLE. being less deep, whilst it is wider, and more pointed at the sides; thus exactly answering to the shape of the fish which it is intended should be boiled in it.
Turbot à l'Italienne. (Italian Recipe.) - INGREDIENTS for dish for 8 or 10 persons. A good-sized turbot, a trout, 2 carp roes (other roes can be substituted), 12 button-mushrooms, a few truffles and prawns, 2 oz. of butter, white wine. AVER- AGE COST, 12s. to 14s.
Prepare the turbot as usual, and simmer it in good white wine for 2 hours. Drain, and put it on a dish with a garnish of fried pieces of trout and roes and glazed mushrooms, placed alternately. Stick into the fish some skewers decorated with truffles TURBOT, BOILED. and prawns, and serve with a sauce à la Princesse, made as follows:- Add to 1 pint of sauce allemande, a tablespoonful of white TURBOT AU GRATIN. for a large turbot; middling size, about 20 minutes.
SEASONABLE at any time.
