Truffes au Xèrés

Truffles in Sherry

Preparation info

    • Difficulty


Appears in

Simple French Cooking for English Homes

Simple French Cooking for English Homes

By X. Marcel Boulestin

Published 1923

  • About


Wash your truffles well in water, and brush them with a very hard brush to remove the earth which usually sticks to them. Peel them. Put them in a small saucepan with a pinch of salt and enough sherry to cover them well. The saucepan should be kept closed all the time they are cooking, that is, two hours on a very slow fire.

Truffles cooked in that way—or indeed in any way—should be eaten by themselves as a delicacy.

Needless to say, I am speaking of fresh truffles, which are in season only for a short time in the winter. Preserved ones are good enough for flavouring pâtés and sauces, but not for this special dish or the following one.