Chapter XVIII · Vegetables and Farinaceous Products · No. 2290
Built upon: No. 2285Macaroni à l’Italienne
2290—Macaroni aux Truffes Blanches
Prepare the macaroni as directed under No. 2285, Macaroni à l’Italienne, and add to it six oz. of white Piedmont truffles (cut into thin shavings), per lb. of macaroni.
Leave the preparation covered for five minutes and dish in a timbale.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2290, p. 674. London: William Heinemann. Translation of Le Guide Culinaire (1903).
Curious how this dish reads in a modern kitchen? See Chef Juliette’s version →