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Truffles And Morels To Stew

(Meats And Vegetables.) - (The Lady's Own Cookery Book)

Well wash the truffles, cut them into slices, of the size and about the

thickness of half-a-crown; put them into a stewpan, with a pinch of salt

and cayenne pepper, and a little butter, to prevent their being burnt.

Let them stew ten minutes; have ready a good brown sauce of half a pint

of beef and the same of veal jelly, thickened with a little butter and

flour; add to it any trimmings of the truffles or morels, and boil them

also in it; put in one pinch of cayenne pepper. Strain the truffles or

morels from the butter they were first stewed in; throw them into the

sauce; warm the whole again, and serve hot.

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