Truffles and their Uses

The truffle, or underground mushroom, as it has sometimes been called, is held in almost extravagant estimation by epicures,* and enters largely into what may be termed first-class cookery, both in England and abroad; though it is much less generally known and used here than in France, Germany, and other parts of the Continent, where it is far more abundant, and of very superior quality.

As it is in constant demand for luxuriously-served tables, and has hitherto, we believe, baffled all attempts to increase it by cultivation, it bears usually a high price in the English market,† and is seldom to be had cheap in any; but although too costly for common consumption, where the expenditure is regulated by rational economy, it may at times be made to supply, at a reasonable expense, some excellent store-preparations for the breakfast and luncheon-table; as a small portion will impart its peculiar flavour to them.