The 1901 Cookbook Archive
No. 732 — Truffles in Sauce, Another Method
English historical translation of Molokhovets recipe No. 732 from the 1901 Russian cookbook, retaining original methods and measures.
Clean the truffles as in the general note and boil them in rich fatty broth.
Cut into thin slices, add to butter melted in a saucepan and pour in one small wineglass of Madeira. Cover tightly and cook.
Add rich broth and a little fresh butter, transfer to a serving dish and garnish with bread croutons.
Original source: Read Russian recipe No. 732. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.