Truffles in Spanish Style

Truffes a l’Espagnole

Preparation info

  • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • 10 Truffles
  • 2 Tablespoonfuls of Salad Oil, or Butter
  • A Tablespoonful of Minced Parsley
  • 3 Shallots, Finely Minced
  • 3 Sprigs of Minced Parsley
  • ½ Glassful of White Wine, or Champagne
  • A Sauce Espagnole
  • Salt and Pepper to Taste


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 slowly till done. Skim off all grease, and serve hot with ragouts, etc.