No. 3951 — Pickled Truffles
English historical translation of Molokhovets recipe No. 3951 from the 1901 Russian cookbook, retaining original methods and measures.
Wash all soil from truffles and put them in a glazed pot, salting lightly as for a dish.
Mix equal parts red beer vinegar and red Médoc wine and cover the truffles. Tie the pot with cloth sealed with dough.
For three successive days the source places the pot in the oven after bread baking, removing it in the late afternoon.
On the fourth day remove the covering, add enough water to cover the truffles, lift them out and pour the liquid into a saucepan.
Add salt to taste and optional spices, bring the liquid to a boil twice and pour it hot over the truffles in a bowl.
When cool, pack in wide-necked jars with enough liquid to cover, cork and seal, lay bottles on their sides to keep corks wet and keep in a cold dry cellar.
The truffles were used in red sauces and pâtés.