Truffled Butter (And Truffles Potted in Butter.)

For the breakfast or luncheon table

Preparation info
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By Eliza Acton

Published 1845

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Cut up a pound of sweet fresh butter, and dissolve it gently over a clear fire; take off the scum which will gather thickly upon it, and when it has simmered for three or four minutes, draw it from the fire, and let it stand until all