Truffles and Morels, good in Sauces and Soops

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Preparation info

    • Difficulty

      Easy

Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

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Method

Take half an Ounce of Truffles and Morels, simmer them in two or three Spoonfuls of Water for a few Minutes, then put them with the Liquor into the Sauce. They thicken both Sauce and Soop, and give it a fine Flavour.