CULINARY KECEIPTS. -^D 



No. 127.— Trnffles k la Piemontaise. As in No. 123. Steep them 

 in oil for an hour. Cut them in thin slices. Lay these on a silver 

 plate, with oil, salt, pepper, and grated Parmesan cheese. Make 

 fresh layers on top. Bake in a Dutch oven fifteen minutes, and 

 serve on the plate. 



No. 128.— Truflae Patties. As in No. 123. Then lard them with 

 a proper larding-pin. Sprinkle with salt and pepper, and inclose 

 each in short paste. Bake an hour. Serve hot or cold. 



No. 129. — Truffles k la Rossini, As in No. 123. Then slice 

 thinly. In a salad-bowl mix oil, vinegar, mnstai'd, pepper, salt, 

 and lemon-juice. Put in the sliced Truffles. Black Truffles 

 require also egg-yolk and garlic. 



No. 130.— Truffles a I'ltalienne. As in No. 123. Then slice 

 thinly. Put the slices in a pan with oil, salt, pepper, parsley, 

 onion, garlic, and a clove. Heat gently for six minutes. Take out 

 and drain the slices. Put them into good gravy or white wine, 

 with butter and flour. Stew an hour. Add lemon-juice, and 

 servo. 



No. 131.— Truffles au Court-bouillon. As in No. 123. Put into 

 a saucepan a quart of white wine or champagne, with butter, three 

 scallions, a small carrot, a bunch of thyme and basil, three cloves, 

 a leaf of bay, a sprig of parsley, and salt. Boil for an hour. "Wrap 

 the Ti-uffles in buttered paper, and put them in another pan. 

 Strain the boiled wine and pour it on them. Stew half an horn*. 

 Take out the Truffles, drain them, and serve dry on a napkin. 



No. 132. — Truffles k la Lomharde. As in No. 123. Cut one 

 pound of Ti'uffles in slices on a plate. In a pie-dish mix half 

 a pound of butter, eight table-spoonfuls of olive-oil, two pounded 

 anchovies, parsley rubbed with garlic and minced, and onion. 

 Heat gently, and then put in the Truffles, with a little salt. Bake 

 moderately for twenty minutes. Take out the Truffles, and serve 

 them in rich brown sauce. 



No. 133. — Truffles a I'Espagnole. As in No. 123. Di%'ide them 

 into two or three pieces. Stew them fifteen minutes with oil, 

 m.inced parsley and onion, pepper, salt, allspice, and a leaf of bay. 

 Then add a glass of Madeira or brown sherry. Next put in egg- 

 yolk beaten up with flour, to bind. Heat up a moment, and serve. 



