The 1901 Cookbook Archive
No. 731 — Truffles in Champagne
English historical translation of Molokhovets recipe No. 731 from the 1901 Russian cookbook, retaining original methods and measures.
Clean the truffles as described in the general note and place them in a saucepan. Cover with thin slices of the freshest bacon fat, add rich broth made without soup roots and pour in champagne.
Cover tightly and cook over gentle heat for half an hour.
Transfer the truffles to a silver serving saucepan. Skim the fat from the sauce and strain it over the truffles. Serve fresh butter separately.
For a larger serving, present the truffles on a napkin on a dish, with the sauce separately in a sauceboat.
To provide
For six people 6 truffles ¼ Russian pound of bacon fat | About 2 glasses of broth 1 glass of champagne Fresh butter |
Original source: Read Russian recipe No. 731. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.