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📝 Description
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🥘 Ingredients
12 fine black truffles, a few slices of fat bacon, 1 carrot, 1 turnip, 2 onions, a bunch of savoury herbs, including parsley, 1 bay-leaf, 2 cloves, 1 blade of pounded mace, 2 glasses of champagne, 1/2 pint of stock.
👨🍳 Method
Carefully select the truffles, reject those that have a musty smell, and wash them well with a brush, in cold water only, until perfectly clean. Put the bacon into a stewpan, with the truffles and the remaining ingredients; simmer these gently for an hour, and let the whole cool in the stewpan. When to be served, rewarm them, and drain them on a clean cloth; then arrange them on a delicately white napkin, that it may contrast as strongly as possible with the truffles, and serve. The trimmings of truffles are used to flavour gravies, stock, sauces, &c.; and are an excellent addition to ragouts, made dishes of fowl, &c.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried my hand at "To Dress Truffles With Champagne" from Mrs Beeton's classic tome, and I must say, it was a journey. The first surprise came when I realized that the champagne wasn't just for sipping while I cooked; it was the secret to a delightfully aromatic truffle bath. I found the combination of champagne and stock created a fragrance that was almost intoxicating, and the truffles soaked it up like little earthy sponges. This recipe is a treasure for the modern comfort-seeker who wants to indulge in a touch of luxury without too much fuss. The slow simmer and cooling process might seem old-fashioned, but it's perfect for a weekend project. The result? Truffles that are tender, infused with a subtle sweetness from the vegetables and a gentle kick from the champagne. I served them on a crisp white napkin, just as Mrs Beeton suggested, and it was a visual delight that made the dish feel truly special. Next time, I'll use the trimmings to enrich a simple sauce—Mrs Beeton's advice was spot-on.
