Advertisement
Easy
Published 1991
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.
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