Home Recipes Cook Books Food Categories Featured

TRUFFLE SAUCE

(Sauces.) - (The Jewish Manual)







Peel and slice as many truffles as required, simmer them gently with
a little butter, when they are tender, add to them good white or brown
consommé, lemon juice, pepper, salt, nutmeg, and a very little white
wine.











Add to Informational Site Network
Report
Privacy
ADD TO EBOOK



Vote

1 2 3 4 5


Viewed 2681 times.

Home Made Cookies.ca