To prepare fresh truffles

(Recipe #44, page 61)

Do not peel truffles but clean them with a brush in warm water and then cold. Line a casserole with bacon slices, place a bay leaf, some thyme, salt, and coarsely ground pepper on top. Add the truffles and cover with more bacon slices along with 4 glasses of full-bodied white wine and a piece of the best butter. Boil vigorously for ½ hour and serve as hot as possible under a napkin.

This is considered the finest dish a fine kitchen can offer; it is usually served after the vegetable.

Translated by David Green.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s