Truffle Sauce
Origin: London, England
Source: Anonymous, 1846
Ingredients
- truffles
- a little butter
- white or brown consommé
- lemon juice
- pepper
- salt
- nutmeg
- a very little white wine
Instructions
- Peel and slice the truffles. Simmer them gently with a little butter until they are tender. Add the good white or brown consommé, lemon juice, pepper, salt, nutmeg, and a very little white wine. Combine and serve.