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 [...]
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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 [...]
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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 [...]
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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 [...]
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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 [...]
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