Les Truffes Conservées Sous la Graisse

Truffles preserved in fat

Preparation info
    • Difficulty


Appears in

By Jeanne Strang

Published 1991

  • About

Before canning techniques were invented, the farmer’s wives developed a method of preserving truffles beneath goose or duck fat, and this is still the best way of keeping them. The method is simplicity itself.


  • 2 or 3 medium sized truffles, weighing together approx 175 g (6 oz)
  • 250


Brush the truffles well to remove all particles of grit. Put the fat into a small saucepan; when it is just at boiling point add the truffles. Allow to poach in the scarcely boiling fat for 15 minutes.

Have ready a small sterilized preserving jar. Carefully remove the truffles from the saucepan and place in the jar. Cover with the fat, seal the jar and store in a cool, shady place away