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page 287
TJUGONDE AFDELNINGEN.
Part Twenty.
GARNISHINGS AND FARCES.
Truffle for larger garnishings.
Truffle for this purpose ought to be quite round and large. Trim it well, put it
in a little pan, containing half strong chicken soup and half Bordeaux wine.
Then pour over it melted butter, and put in an onion to which has been attached
a clove or two; add also some pepper and other common spices and a slice of on
unpeeled white onion. Fasten the cover of the pan well and let it all boil for
15 minutes. Then lift the pan off the fire, and leave the truffle in the juice
to cool.
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