Skip to main content
Dessert

Truffles, Potted

Potted truffles are truffles cooked and preserved in butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 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, Potted

Ingredients

Directions

Prepare the butter

  1. Dissolve the butter and skim it carefully.

  2. Let the butter stand for 2-3 minutes, then pour off the clear oil, leaving the milky substance behind.

Cook the truffles

  1. Wash, brush, peel, and slice the truffles.

  2. Place the sliced truffles in a clean saucepan and pour the butter over them.

  3. Let it sit until set, then cook on low heat until the truffles are tender, about 20 minutes.

Preserve

  1. Transfer the truffles to dry preserving jars and cover with the butter.

  2. Store in a cool, dry place.

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).

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

What each ingredient does

Fresh truffles
Provide the main flavour and aroma, and become tender when cooked gently in butter.
Fresh butter
Carries the truffle aroma and keeps the truffles covered and preserved in fat.

The step that matters

Cook on low heat until tender. Low heat softens the truffles gently in butter without scorching the milk solids or fat, which would turn the butter bitter and spoil the flavour.

“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

White CakeWhite Cake431 recipesPound CakePound Cake373 recipesOrange Bundt CakeOrange Bundt Cake349 recipesSpice CakeSpice Cake344 recipes