Cassell's dictionary of cookery

Truffles, with Eggs. — Take a large truffle, clean and pare it, cut it into small pieces, and simmer it in a little butter over a gentle fire for five or six minutes. Drain it, and put it into a clean stewpan with two ounces of fresh butter, half a dozen fresh eggs, two table-spoonfuls of thick cream, and a little pepper, salt, and grated nutmeg. Stir this mixture with a wooden spoon over a gentle fire until it begins to thicken, then draw it to the side, and beat it until the eggs set without being at all hard. Put the preparation on a hot dish, and garnish with sippets. Time, altogether, ten or fifteen minutes. Tschi, or Russian Soup.— Take a pound of nicely-flavoured sausage meat. Make it into smaU balls, and fry these until they are slightly browned all over. Drain them from the fat, put them into a soup tureen, and pour over them three pints of boiling soup prepared as follows : — Mince two large onions finely, and mix them with a small cabbage finely |sliced. Put the whole into a stewpan with a piece of fresh butter the size of a large egg, and turn the vegetables about over a gentle fire until they are nicely browned. Sprinkle over them two ounces of flour, and moisten the whole with three pints of nicely-flavoured stock. Stir the soup over the fire until it boils, season with pepper, salt, and grated nutmeg, and let it simmer gently for half an hour, skimming carefully the whole of the time. Just before serving, put into it a table-spoonful of finely-minced lean ham, a glassful of light wine, and three or four tarragon-leaves finely shred. Serve very hot. Sufficient for five or six persons. Time, half an hour to simmer the soup after it has boiled. Tunbridge Cakes.— Rub two ounces of fresh butter into half a pound of dried and sifted flour. Add a pinch of salt, four ounces of powdered white sugar, two ounces of carawayseeds, and as much water as will be required to make a stiff paste. RoU this out very thin, stamp it into small rounds, prick the surface lightly with a fork, and bake the cakes in a well-heated oven. Time to bake, fifteen to thirty minutes, according to size. Probable cost, 6d. for this quantity. Tunbridge Puddings.— Boil a pint of new milk, and as it rises in the pan stir into it gradually as much flour as will make a thick batter. Beat it until quite smooth, pour it out, and when cold add three well-beaten eggs, a table-spoonful of sugar, and two or three drops of almond ratafia or any other flavoiu'ing. Throw the batter in sj^oonf uls on a large floured plate, dredge the surface well with flour, and drop the puddings into hot lard or clarified fat. Fry them till they are lightly and equally browned, and serve on a hot dish with white sugar sifted thickly over them. Time to fry, until brown. Probable cost, 9d. Sufficient for five or six persons. [illustration: Tunny Fish] Tunny. — Tunny is a kind of fish slightly resembling the mackerel: it is caught in the IMediterranean, and sent to other parts preserved in oil. The flesh is delicate and highly esteemed, somewhat resembling veal. To serve it, cut it in thin slices, and arrange these in rows overlapping each other. Put little heaps of chopped parsley and capers round the dish, pour a little fresh salad oil over the fish, and serve. Turbot. — The turbot is the most highly esteemed of all flat fish. Its flesh is -w^hite, TUB ( 1000 ) TUB