Chapter XVIII · Vegetables and Farinaceous Products · No. 2278
2278—Truffes à la Serviette
Under this head are served “Truffes au Champagne,” the recipe for which is given above, but the champagne should be replaced by Madeira.
Dish them in a timbale, set in a napkin folded to represent an artichoke. But it would be very much more reasonable to serve “Truffes à la cendre” under this head, serving them under a folded napkin, as for “Pommes de terre en robe de chambre” (potatoes in their skins).
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2278, p. 671. London: William Heinemann. Translation of Le Guide Culinaire (1903).
Curious how this dish reads in a modern kitchen? See Chef Juliette’s version →