Truffle Sauce
Origin: London, England
Source: Anonymous, 1846
Ingredients
- truffles
- butter
- white or brown consommé
- lemon juice
- pepper
- salt
- nutmeg
- white wine
Instructions
- Peel and slice as many truffles as required.
- Simmer them gently with a little butter.
- When they are tender, add to them good white or brown consommé, lemon juice, pepper, salt, nutmeg, and a very little white wine.