Home › The Waldorf Kitchen › Truffles in Croustades

Truffles in Croustades

Wash and peel six or eight truffles, chop them up small, put them into a saucepan with a little butter, and salt and pepper to taste, warm them over with a quick fire, and pour in four tablespoonfuls each of Madeira wine and melted glaze. Remove the saucepan from the fire when the liquor is reduced to half its original quantity, add a lump of butter, stir it in well, and keep the preparation warm, Cut some slices of bread about two-thirds of an inch thick, and cut these into the shapes of hearts, or any other desired shapes, mark them on one surface with the point of a knife, place them in a fryingpan with butter and fry them. Open them where they were marked, remove the insides, fill them with the truffle mixture, and serve on a napkin spread over a dish.

Truffles, Italian Style Scrub thoroughly in water eight or ten truffles, peel them, cut them up into thin slices, place them in a baking-tin, sprinkle over them one tablespoonful of finely-chopped parsley, pepper to taste, and a small quantity of powdered mace. Pour over them four tablespoonfuls of olive oil, place them in a fairly hot oven, and bake them for forty-five or fifty minutes. When cooked, place the truffles on a hot dish, squeeze the juice of half a lemon over them, and serve.

Stewed Truffles on Crust Cut some slices of bread about three-fourths of an inch in thickness, and shape the pieces like half-hearts, making them round on one end and pointed on the other, with the point of a knife, cutting an incision on one side only of each piece of bread. Fry them in butter until of a light golden color, then drain and hollow them out, but keep them warm. Cut about one-half pound of raw green truffles into small pieces, place them in a stewpan with a lump of butter, season them with salt and pepper, and fry them over a brisk fire. Pour over the truffles one teacupful of melted glaze, and one teacupful of Madeira wine, and boil them gently until the liquor has been reduced to half its original quantity. Remove the truffles from the fire, thicken their cooking liquor with a small quantity of sauce and two or three ounces of butter, and stir it for a few minutes at the side of the fire; then fill the crusts with it. Arrange them on a folded napkin laid on a dish, and serve them while hot.