Truffles. 204 recipes (and a bit of history‪)‬

The truffle is a mysterious, legendary creature.
Most people think of it as an aphrodisiac, although the desire-inducing effect of the truffle has not been clearly proven. Its smell and taste are spicy, somewhat reminiscent of garlic, but it also has a peculiar, hard-to-define flavor.
An Italian proverb says: «Those who want to live a moral and virtuous life should not taste truffles».

The book collects from knowledgeable sources a great number of possible preparations, but also tries to answer questions like «What is truffle and why is it so expensive?», «Are truffles a mushroom?», «Where are truffles found?», «What do truffles taste like?».

It starts by describing the truffle, explaining the origin of its name, declining the different types of known truffles and tracing its history.

Detailed information about its production and the attempts of cultivating it is provided, as well as information about the different types of truffle: the white, the black (scorzone, bianchitto or bianchetto or marzolino)...

The introduction also focuses on all the different species of truffle that exist: did you know of Oregon truffles? Did you know of the existence of a Chinese truffle?...

Further information about what this book is and what is not can be found in the introduction to the series, which can be read by clicking below the links to the other cookbooks included in g a s  t r o n o m e s collection.

Dressing truffles: Italian style
«Ten truffles, a quarter of a pint of salad oil, pepper and salt to taste, one tablespoonful of minced parsley, a very little finely minced garlic, two blades of pounded mace, one tablespoonful of lemon juice. After cleansing and brushing the truffles, cut them into thin slices and put them in a baking-dish, on a seasoning of oil or butter, pepper, salt, parsley, garlic and mace in the above proportion. Bake them for nearly an hour, and just before serving add the lemon juice and send them to the table very hot.» 

Here are a few recipes (also read the contents page for more)
  1. Asparagus Salad, With truffles, royal
  2. Asparagus Tops, With truffles, Imperial
  3. Baked truffles
  4. Ballotines Of Quail With truffles
  5. Beef pies raised with truffles
  6. Beef with truffles
  7. Blanquette Of beef palates with truffles
  8. Blanquette Of Chicken with truffles
  9. Blanquette Of palates of beef With truffles
  10. Boiled truffles
  11. Bouchées Of truffles
  12. Braised neck Of veal with truffles
  13. Braised partridges with truffles
  14. Braised turkey stuffed with truffles
  15. Breast Of veal with truffles, à l’italienne
  16. Breasts Or Fillets Of Pheasants With truffles
  17. Broiled Pigs Feet Larded With truffles
  18. Broiled truffles
  19. Calf’s Ears With truffles, Sauce Trianon
  20. Capon Legs With truffles, Roast Capon
  21. Chaudfroid Of Chicken With truffles
  22. Chaudfroid Of Partridges With truffles
  23. Chicken Crepinettes With truffles
  24. Chicken Croquettes With truffles
  25. Chicken Fillets Sauted With truffle Sauce
  26. Chicken Larded with truffles
  27. Chicken Quenelles With truffles
  28. Chicken Stuffed with truffles
  29. Chopped Forcemeat With truffles
  30. Chopped Parsley truffles
  31. Cooked Chopped Forcemeat With truffles
  32. Cream Of Pheasant With truffles
  33. Crepine Of Pigeons, truffled
  34. Cromesquis aux truffles
  35. Croustades à la Morgan
  36. Duxelle Sauce With Cooked Fine Herbs
  37. Egg And truffle Omelets
  38. Entrée Of Pigeons With truffles
  39. Epigrammes Of Roebuck, With truffles
  40. Escalops Of Tenderloin Of Beef With truffles

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