Truffles Au Naturel
Ingredients
Directions
Prepare the truffles
Select some fine truffles.
Cleanse them by washing them in several waters with a brush until no particle of sand or grit remains on them.
Wrap each truffle in buttered paper.
Bake in a hot oven for quite an hour.
Take off the paper.
Wipe the truffles and serve them in a hot napkin.
Make the macaroni and cheese
Divide a quarter of a pound of macaroni into four-inch pieces.
Simmer fifteen minutes in plenty of boiling water, salted.
Drain.
Put the macaroni into a saucepan and turn over it a strong soup stock, enough to prevent burning.
Strew over it an ounce of grated cheese.
When the cheese is melted, dish.
Put alternate layers of macaroni and cheese.
Turn over the soup stock and bake half an hour.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.
Explore the science
What each ingredient does
- Truffles (in the method)
- Form the main flavour of the dish and are served whole, unsliced.
- Macaroni
- Provides the starchy body of the dish, holding the layers together.
- Grated cheese
- Melts into the macaroni, adding richness and a savoury binding flavour.
- Soup stock (in the method)
- Moistens the macaroni while baking so it does not dry out or scorch.
The step that matters
Bake the truffles wrapped in buttered paper. Wrapping in buttered paper and baking gently in a hot oven steams the truffles in their own aroma, so they stay moist and fragrant. Removing the paper afterward preserves that aroma without drying the surface.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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