TRUFFLE SAUCE.





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.





TROY PUDDING. MRS. GEO. TURNER. TSIMESS facebooktwittergoogle_plusredditpinterestlinkedinmail

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