Chapter XVIII · Vegetables and Farinaceous Products · No. 2277
2277—Truffes à la Crème
Cut one lb. of raw, peeled truffles into thick slices. Season them with salt and pepper, and cook them very gently in two oz. of butter and a few drops of burnt liqueur brandy.
Reduce to a stiff consistence one-half pint of cream with three tablespoonfuls of Béchamel sauce; add some truffle cooking-liquor and the necessary quantity of cream; complete with two oz. of best butter; mix the truffles with this sauce, and serve in a vol-au-vent crust.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2277, p. 671. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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