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Updated: May 1, 2025
A variety of this dish has anchovy paste in very small quantity in place of truffle, and the mayonnaise just made pink with it. Galantines are so useful and handsome a dish in a large family, or one where many visitors are received, that it is well worth while to learn the art of boning birds in order to achieve them.
The truffle fly is informed by the sense of smell of the points favourable to its maternal plans; it has the talents of the truffle-dog, and doubtless in a higher degree, for it knows naturally, without having been taught, what its rival only acquires through an artificial education. It would be not uninteresting to follow the Sapromyzon in its search in the open woods.
Cut six ounces of the breast of a cooked chicken into very small pieces, chop up one truffle, twelve mushrooms, and two ounces of lean boiled ham; stir them into a gill of white sauce.
They all knew by experience that there were no stale dishes and no cheap wines at Mablethorpe House. They drank to the end of the bottle, and they ate to the last truffle in the dish. "Mercy and I had an interview with my aunt upstairs before we left. I felt it necessary to state plainly my resolution to leave England.
I cook my green pease, asparagus, French beans, Brussels sprouts, German sauerkraut, and even a truffle now and then, so carefully that you would never recognise them as they were when I first picked them in the social garden. And they do not recognise themselves! Or even each other! And I do my best to dish them up in good, artistic style.
The Sapromyzon is forced to lay its eggs on the surface of the soil, but it does so on the precise spot which overlies the truffle, for the grubs would perish if they had to wander at random in search of their provender, the truffle being always thinly sown.
It has, the white truffle, I mean, not the ambrosia, which I have never tasted, it has a shadow of a shade of mitigated garlic flavor, which demands time and a certain training of the gustatory apparatus, to be fully appreciated. Try again, and it will grow upon you, again and again, and you will go crazy after the white truffle.
The truffle is also very excellent in all sorts of ragouts, either chopped or out into slices, after they are peeled. It is one of the best seasonings that can be used in a kitchen. Truffles are also used dried, but their flavour is then much diminished. TRUFFLES RAGOUT. Peel the truffles, cut them in slices, wash and drain them well.
What a variety of structure, and above all of odour, the primordial quality in this question of scent! There were some that had no appreciable scent beyond a vague fungoid flavour, more or less common to all. Others smelt of turnips, of sour cabbage; some were fetid, sufficiently so to make the house of the collector noisome. Only the true truffle possessed the aroma dear to epicures.
The pheasant stuffed with snails and the truffle sauce with it seemed delicious to the sovereign, who called the dish a triumph of the culinary art of the Netherlands. The burden of anxieties and the pangs inflicted by the gout seemed to be forgotten, and when the orchestra ceased he asked to hear the boy choir again.
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