Truffles in Spanish Style

Truffes a l’Espagnole

Preparation info
    • Difficulty


Appears in

By The Times Picayune Publishing Company

Published 1901

  • About


  • 10 Truffles
  • 2 Tablespoonfuls of Salad Oil, or Butter
  • A Tablespoonful


Slice the Truffles very fine, and place in a saucepan on a slow fire, with two tablespoonfuls of butter or oil, salt and pepper to taste and the minced parsley and shallots. After letting them smother for a few minutes, moisten well with the White Wine or Champagne and a Sauce Espagnole, using equal proportions of the Wine and sauce. Quicken the fire slightly, and let them cook sl