Page:Mrs Beeton's Book of Household Management.djvu/982

872 as that in the stewpan becomes reduced. When ready, drain and dry thoroughly, and serve as hot as possible in a folded serviette.

Time.—From 1 to 1½ hours. Average Cost, 6s. to 10s. per lb. Allow 1 to each person. Seasonable from November to March.

Ingredients.—10 truffles, ¼ of a pint of salad-oil, pepper and salt to taste, 1 tablespoonful of minced parsley, a very little finely minced garlic or shallot, 2 blades of pounded mace, 1 tablespoonful of lemon-juice.

Method.—After cleansing and brushing the truffles, cut them into thin slices, and put them into a baking-dish, with a seasoning of oil, pepper, salt, parsley, garlic, and mace in the above proportion. Bake them for nearly 1 hour, and just before serving add the lemon-juice. Send the truffles to table very hot.

Time.—Nearly 1 hour. Average Cost, 6s. to 10s. per lb. Sufficient for 5 persons. Seasonable, fresh truffles from November to March.

Ingredients.—10 fresh truffles, 1 tablespoonful of minced parsley, 1 minced shallot, salt and pepper to taste, 2 ozs. of butter, 2 tablespoonfuls of good brown gravy, the juice of ½ a lemon, cayenne to taste.

Method.—Wash the truffles, cut them into slices about the size of a penny piece, then put them in a sauté-pan, with the parsley, shallot, salt, pepper, and 1 oz. of butter. Stir them over the fire, that they may all be equally done (about 10 minutes will suffice), then add 2 tablespoonfuls of good gravy, the juice of ½ a lemon, and a little cayenne. Stir over the fire until the whole is on the point of boiling, then serve.

Time.—Altogether, 20 minutes. Average Cost, 6s. to 10s. per lb. Sufficient for 5 persons. Seasonable from November to March.