minced shalot, salt and pepper to taste, 2 oz. of butter, 2
tablespoonfuls of good brown gravy, the juice of 1/2 lemon, cayenne to
taste.
_Mode_.--Wash the truffles and cut them into slices about the size of a
penny-piece; put them into a sauté pan, with the parsley, shalot, salt,
pepper, and 1 oz. of butter; stir them over the fire, that they may all
be equally done, which will be in about 10 minutes, and drain off some
of the butter; then add a little more fresh butter, 2 tablespoonfuls of
good gravy, the juice of 1/2 lemon, and a little cayenne; stir over the
fire until the whole is on the point of boiling, when serve.
_Time_.--Altogether, 20 minutes.
_Average cost_.--Not often bought in this country.
_Seasonable_ from November to March.
USES OF THE TRUFFLE.--Like the Morel, truffles are seldom eaten
alone, but are much used in gravies, soups, and ragoûts. They
are likewise dried for the winter months, and, when reduced to
powder, form a useful culinary ingredient; they, however, have
many virtues attributed to them which they do not possess. Their
wholesomeness is, perhaps, questionable, and they should be
eaten with moderation.
BOILED TURNIPS.