No. 3950 — Truffles
English historical translation of Molokhovets recipe No. 3950 from the 1901 Russian cookbook, retaining original methods and measures.
Choose sound fresh truffles, soak half an hour in cold water, scrub clean and put in fresh water again.
Carefully peel the outer skin and simmer in white grape wine under a lid for a quarter of an hour, without hard boiling so as to preserve the aroma and tenderness.
Drain, cool and pack in narrow-necked jars. The historic method covers them with olive oil, corks, seals and keeps them cold and dry.
Alternatively peel and slice truffles, salt heavily and leave for two weeks. Drain the juice, cook dried porcini in it, cool and return the liquid to truffles in jars.
The author also permits covering the jars with melted lard or olive oil and tying them with animal bladder.