Truffle. — The truffle is a kind of mushroom without roots, which is found at a considerable depth underground, principally in oak forests. As there is no appearance on the surface to indicate their presence underneath, pigs and dogs are employed to find them out, and when they begin to scratch the ground the men who are with them dig until they are found. There are three kinds — black, red, and white, and the difference arises from the different degrees of ripeness to which the truffle has attained. The black being the ripest are the best. Truffles grow on the Con- tinent much more abundantly than they do in England. Perigord, in the South of France, is TRUFFLES. quite celebrated for them. They are seldom eaten alone, but arc used for flavouring pies, ragouts, and sauces, for stuffing poultry, and for garnishing dishes. When good they have an agreeable aroma, and are light and elastic. They are best when fresh, and lose much of their flavour when preserved. They are almost extravagantly esteemed by epicures, and are very expensive. The passion for truffles is an acquired one; it requires an education to tm- derstand them properly, but those who have acquired the taste regard the truffle as the best of edible substances. Yet irreverent novices make light of them, and compare them to turnips flavoured with tar, and young people seldom care for them. They are in season from October to January, though bottled truffles may be bought at the Italian warehouses at any time. Probable cost, fresh truffles, 6s. to 18s. per pound ; bottled truffles, 9s. to 12s. per pint bottle. Truffle Pur^e. — Wash, brush, and peel half a pound of fresh truffles. Chop them into small pieces, and pound them in a mortar. Put them into a stewpan with half a pint of good brown sauce, and let them boil for ten nmiutes. Just before serving the puree, dissolve an ounce of glaze and an ounce of butter in the puree, and, if obtainable, add to it two table-spoon- fuls of essence of truffles✪ Truffle Purée. Time to boil, ten minutes. Truffle Sauce. — Clean and peel four truffles, and cut them into squares of a quarter of an inch each way. Put them into a stewpan with half a pint of good brown sauce, and stir over a gentle fire for ten minutes. Add a glassful of sherry, and, if liked, a table- spoonful of strained lemon-juic✪ Truffle Saucee, and serve. Time, ten minutes to boil the sauce. Probable cost, fresh truffles, from 6s. to 18s. a pound ; bottled truffles, 9s. to 12s. per pint bottle. Sufficient for four or five persons. Truffle Sauce (another way). — Wash half a dozen truffles, and peel them, slice them, and lay them in a stewpan with one or two shallots or a little onion and parsley, a piece of butter, some salt, and a glassful of wine. Let the truffles stew closely covered tUl reduced and soft, then add enough gravy and water or broth, some flour thickening, and a little grated gin- ger✪ Truffle Sauce (another way). Boil the sauce again for ten minutes, and skim off the fat.

AI-modernized reading of the original text

Truffle. — The truffle is a kind of mushroom without roots, which is found at a considerable depth underground, principally in oak forests. As there is no appearance on the surface to indicate their presence underneath, pigs and dogs are employed to find them out, and when they begin to scratch the ground the men who are with them dig until they are found. There are three kinds — black, red, and white, and the difference arises from the different degrees of ripeness to which the truffle has attained. The black being the ripest are the best. Truffles grow on the Continent much more abundantly than they do in England. Perigord, in the South of France, is TRUFFLES. quite celebrated for them. They are seldom eaten alone, but arc used for flavouring pies, ragouts, and sauces, for stuffing poultry, and for garnishing dishes. When good they have an agreeable aroma, and are light and elastic. They are best when fresh, and lose much of their flavour when preserved. They are almost extravagantly esteemed by epicures, and are very expensive. The passion for truffles is an acquired one; it requires an education to understand them properly, but those who have acquired the taste regard the truffle as the best of edible substances. Yet irreverent novices make light of them, and compare them to turnips flavoured with tar, and young people seldom care for them. They are in season from October to January, though bottled truffles may be bought at the Italian warehouses at any time. Probable cost, fresh truffles, 6s. to 18s. per pound ; bottled truffles, 9s. to 12s. per pint bottle. Truffle Puree. — Wash, brush, and peel half a pound of fresh truffles. Chop them into small pieces, and pound them in a mortar. Put them into a stewpan with half a pint of good brown sauce, and let them boil for ten minutes. Just before serving the puree, dissolve an ounce of glaze and an ounce of butter in the puree, and, if obtainable, add to it two table-spoonfuls of essence of truffles. Time to boil, ten minutes. Truffle Sauce. — Clean and peel four truffles, and cut them into squares of a quarter of an inch each way. Put them into a stewpan with half a pint of good brown sauce, and stir over a gentle fire for ten minutes. Add a glassful of sherry, and, if liked, a table- spoonful of strained lemon-juice, and serve. Time, ten minutes to boil the sauce. Probable cost, fresh truffles, from 6s. to 18s. a pound ; bottled truffles, 9s. to 12s. per pint bottle. Sufficient for four or five persons. Truffle Sauce (another way). — Wash half a dozen truffles, and peel them, slice them, and lay them in a stewpan with one or two shallots or a little onion and parsley, a piece of butter, some salt, and a glassful of wine. Let the truffles stew closely covered tUl reduced and soft, then add enough gravy and water or broth, some flour thickening, and a little grated ginger. Boil the sauce again for ten minutes, and skim off the fat.

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Truffle PuréeTruffle SauceTruffle Sauce (another way)

Cassell's dictionary of cookery