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
consomme, lemon juice, pepper, salt, nutmeg, and a very little white
wine.
I can not believe how expenesive truffles are. But they do taste quite good. What is a truffle? Its kind of [...]
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Tags: sauce, truffle sauce
Cut in small pieces from about four to five heads of celery, which if
not very young must be peeled, simmer it till tender in half a pint of
veal gravy, if intended for white sauce, then add a spoonful of flour,
the yolks of three eggs, white pepper, salt, and the juice of one
lemon, these should be [...]
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Skin a dozen fine tomatos, set them on the fire in a little water
or gravy, beat them up with a little vinegar, lemon juice, cayenne
pepper, and salt; some persons like the yolk of an egg, well beaten
added. strain or not, as may be preferred.
Russians are not known for their tomato sauces but it is certainly [...]
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Take about a pint of fine young button mushrooms, let them stew gently
in a white veal gravy seasoned with salt, pepper, a blade of mace, and
if approved, the grated peel of half a lemon, it should be thickened
with flour and the yolk of an egg stirred in it, just before serving;
English cooks add cream to [...]
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Brown some fat in a spider, stir in a tablespoon of flour; stir until it
becomes a smooth paste; then add hot soup, stirring constantly; add a
handful of raisins, some pounded almonds, a few slices of lemon, also a
tablespoon of vinegar; brown sugar to taste: flavor with a few cloves
and cinnamon, and if you choose to [...]
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