224 CULINARY RECEIPTS. 



with carrots, turnips, cabbasre, onion, etc. Stew in Consonira6 of 

 Oaktonfrne, or in broth. Season and thicken to taste. Serve. 



No. 120.— PufFball k la Toscaue. As in No. 116. Cut in 

 thick slices. Laj them in a bowl, rubbins: each with gai'lic, and 

 sprinkling with salt and pepper. Cover all with oil, and set in a 

 warm ])lace for an hour. Then take out, flonr, and throw into 

 boiling batter. As soon as the slices have taken a good ci'ust, 

 remove them from the batter, drain, and serve on a napkin, with 

 fried parsley. 



No. 121. — Puflfball a la Grande Duchesse. As in ISTo. 116. Cut 

 into dice. Make sauce with butter, cream, and meat jelly, season- 

 ing it with minced onion, a bunch of sweet herbs, peppercorns, 

 allspice, and Chili pods. Heat it briskly, and then put in the 

 Puffball, and stew gently for ten minutes. Then add a glass of 

 white wine, and the juice of a lemon, and remove the herbs. 

 Bind with egg-yolk beaten with cream, heat up, and serve on fried 

 bread. 



No. 122.— Puflfball Salads. As in No. 116. Cut into strips. 

 Mingle with mustard and cress ; or with blanched dandelion, 

 scallions, and hard-boiled egg, and dress as ordinarily for a salad. 

 Or amalgamate with potato salad d VAUemande. 



No. 123. — To Prepare Truffles. All species, English and foreign, 

 together Avith the other subterranean edibles, are prepared simply 

 by rinsing in cold water, scrubbing with a brush, and drying in a 

 cloth. There are hundreds of Avays of dressing Truffles, but 

 there is only room here for a few exceptionally excellent ones, as 

 follows : — 



No. 124 — Truffles a la Perigord. As in No. 123. Then put into 

 a stewpan some slices of bacon, and lay the Truffles on them. 

 Sprinkle with salt and a leaf or two of bay. Cover all with 

 champagne. Close the pan tightly, and boil half an hour. Serve 

 the Truffles alone, on a napkin. 



No. 125.— Trufflss a la Cognac. As in No. 123. Then put into 

 a stewpan two glasses of Avhite wine and one of good bi-andy, 

 adding spices. Put the Truffles in a steamer above this. Heat 

 and as soon as it boils, put a damp cloth over the lid, and stew for 

 half an hour. Serve the Truffles on a napkin. 



No. 126.— Truffles a la Marechale. As in No. 123. Put salt 

 and pepper on each, and Avrap them in oiled paper. Place them 

 in a covered iron pot, which set among hot embers for an hour. 

 Serve in the papers. 



