Truffles au Naturel
Origin: London, England
Source: Isabella Beeton, 1861
Ingredients
- Truffles
- buttered paper
Instructions
- Select some fine truffles; cleanse them, by washing them in several waters with a brush, until not a particle of sand or grit remains on them; wrap each truffle in buttered paper, and bake in a hot oven for quite an hour;
- take off the paper, wipe the truffles, and serve them in a hot napkin.