Chapter XVIII · Vegetables and Farinaceous Products · No. 2275
2275—Truffes sous la Cendre
Take some large truffles, and clean them well. Season them with salt and pepper and a few drops of liqueur brandy; completely enclose them in a layer of patty paste, and bake them in the oven from twenty-five to thirty minutes.
Serve them in their case of paste.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2275, p. 671. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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