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📝 Description
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🥘 Ingredients
10 truffles, 1 tablespoonful of minced parsley, 1 minced shalot, salt and pepper to taste, 2 oz. of butter, 2 tablespoonfuls of good brown gravy, the juice of 1/2 lemon, cayenne to taste.
👨🍳 Method
Wash the truffles and cut them into slices about the size of a penny-piece; put them into a sauté pan, with the parsley, shalot, salt, pepper, and 1 oz. of butter; stir them over the fire, that they may all be equally done, which will be in about 10 minutes, and drain off some of the butter; then add a little more fresh butter, 2 tablespoonfuls of good gravy, the juice of 1/2 lemon, and a little cayenne; stir over the fire until the whole is on the point of boiling, when serve.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried this Truffles A L'Italienne recipe to satisfy my craving for a touch of old-world elegance. I was immediately struck by the simplicity of the ingredients, yet the final dish was far from simplistic. The truffle slices, sautéed with parsley and shallot, released an earthy aroma that filled my kitchen, transporting me back to the bustling markets of 19th-century Europe. What delighted me most was the way the lemon juice brightened the rich, umami-laden truffles. It was a clever touch that I hadn't expected from a vintage recipe. This dish is perfect for the modern food enthusiast who appreciates classical techniques and isn't afraid to indulge in a bit of decadence. It's a weeknight treat for those who want to elevate their dinner routine with a hint of sophistication. Serve these truffles alongside a simply prepared protein, and you'll have a meal that's both comforting and refined.
