Italian Mode of Dressing Truffles
Origin: London, England
Source: Isabella Beeton, 1861
Ingredients
- 10 truffles
- 1/4 pint salad-oil
- pepper and salt to taste
- 1 tablespoonful minced parsley
- a very little finely-minced garlic
- 2 blade pounded mace
- 1 tablespoonful lemon-juice
Instructions
- 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.