Skip to main content
Main

Truffles in Crusts

A bread roll stuffed with sautéed truffle slices, seasoned with salt, pepper, cayenne, sherry, and demi-glace, then glazed with meat glaze.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
Jump to recipe ↓

Why it works: Truffle and butter are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 2,209 recipes. Both carry nonanal, which smells fat, citrus. The science ↓

Truffles in Crusts

Ingredients

Directions

Prepare the truffles

  1. Wash and scrub the truffles with a hard brush to clean them thoroughly.

  2. Soak the truffles in warm water for 2 hours.

  3. Peel the truffles thinly with a small sharp knife.

  4. Cut the truffles into thin slices.

Make the truffle filling

  1. In a sauté pan, melt the butter and add the truffle slices.

  2. Season the truffle mixture with salt, pepper, and cayenne.

  3. Add the sherry or Madeira and let simmer gently for 30 minutes.

  4. Moisten the mixture with rich demi-glace.

Prepare and serve the rolls

  1. Cut the French roll in half lengthwise. Scoop out the soft part of the roll.

  2. Fry the roll halves in clarified butter until lightly colored. Drain the fried roll halves.

  3. Place the roll halves on a dish. Mask the inside with dissolved meat glaze.

  4. Fill with the truffles and sauce. Serve.

Recipe from a historical cookbook (Internet Archive).

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.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Truffle + buttertop 11% of all pairs
    Smell alikemoderate
    Cooked together2,209 recipes

    Shared aroma: nonanal (fat, citrus).

  2. Truffle + meattop 13% of all pairs
    Smell alikemoderate
    Cooked together527 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

  3. Butter + sherrytop 14% of all pairs
    Smell alikemoderate
    Cooked together3,505 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  4. Butter + meattop 16% of all pairs
    Smell alikemoderate
    Cooked together7,594 recipes

    Shared aroma: guaiacol (smoky, sweet).

  5. Truffle + sherrytop 17% of all pairs
    Smell alikemoderate
    Cooked together297 recipes

    Shared aroma: ethyl isobutyrate (fruity, ethereal).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Truffles
Provide the main flavour and aroma that define the dish.
Sherry or madeira
Adds acidity and depth as it simmers down with the truffles.
Rich demi-glace
Adds savoury body and moisture to the truffle mixture.
French roll
Forms the crisp, edible shell that holds the filling.
Fresh butter
Adds fat and richness, carrying the truffle aroma.

The step that matters

Simmering the truffles with sherry or Madeira. Simmering gently for the full 30 minutes lets the alcohol cook off and the flavours concentrate. Boiling hard can toughen the truffle slices and dull their aroma.

“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.

You might also like

Meat CroquettesMeat Croquettes52 recipesMeatballsMeatballs37 recipesMince MeatMince Meat37 recipesMeat CakesMeat Cakes35 recipes