Page:Mrs Beeton's Book of Household Management.djvu/981

Rh on a few browned breadcrumbs, bake in a moderate oven for 10 or 15 minutes, and serve on the croûtons.

Time.—Altogether, 30 minutes. Average Cost, 1s. 6d. to 1s. 9d. Sufficient for 5 or 6 persons. Seasonable at any time.

Ingredients.—Truffles, buttered paper.

Method.—Select some fine truffles, and wash and brush them in several waters, until not a particle of sand or grit remains. Wrap each truffle in buttered paper, and bake in a hot oven for quite 1 hour; take off the paper, wipe the truffles, and serve.

Time.—To bake the truffles, 1 hour. Average Cost, 6s. to 10s. per lb. Seasonable from November to March.

Ingredients.—Large truffles, equal quantities of white wine and veal or chicken stock, slices of ham or bacon, a bouquet-garni (parsley, thyme, bay-leaf).

Method.—Fresh truffles must be well washed and scrubbed to free them from dirt, and afterwards very carefully peeled. Line a stewpan with slices of ham or bacon, put in the truffles and herbs, barely cover them with equal parts of wine and stock, lay a buttered paper on top, and put on a close-fitting lid. Stew gently from 1 to 1½ hours, according to size, and add more wine and stock