Alice B. Toklas’ Truffle Turnovers

Name: Alice B. Toklas’ Truffle Turnovers
Yield: As Many Servings as there are Truffles
Cuisine: French
Ingredients: 1 black truffle (25 g/1 oz or thereabouts), cleaned, per person; Salt and pepper; Salt and pepper; 1 very thin slice pork-fat or caul per truffle; 1 very thin slice pork-fat or caul per truffle; 1 very thin slice Cantal or Gruyère cheese per truffle; 1 very thin slice Cantal or Gruyère cheese per truffle; 25 g (1 oz) pastry (flaky, short or puff) per truffle; 25 g (1 oz) pastry (flaky, short or puff) per truffle; 25 g (1 oz) pastry (flaky, short or puff) per truffle; 25 g (1 oz) pastry (flaky, short or puff) per truffle; 25 g (1 oz) pastry (flaky, short or puff) per truffle; 1 egg (to gild the top)

Preparation info

Difficulty
Easy

Appears in

Truffles

By Elisabeth Luard

Published 2006

About

Gertrude Stein is usually credited with the literary side of the cook book published by her petite amie, Alice B. Toklas. Ms. Toklas advises using puff-pastry and suggests frying in deep fat as an alternative to baking.

Ingredients

Europe
France
Main course

Ingredients

Method