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To Preserve Green Truffles for Sauces

A method for preserving fresh green truffles in veal broth for later use in sauces.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Why it works: Truffle and veal work together. They rank in the top 11% of all ingredient pairs, and cooks put them together in 815 recipes. Both carry 2,4-nonadienal, which smells fatty, green. The science ↓

To Preserve Green Truffles for Sauces

Ingredients

Directions

Prepare the truffles

  1. Soak fresh truffles in water for 3 to 4 hours.

  2. Brush them thoroughly clean with a scrubbing brush and peel them.

  3. Pound the trimmings finely in a mortar.

Make the broth

  1. In a stewpan, combine the trimmings with 1 quart of veal broth and boil for 1.5 hours.

  2. Strain the liquid over the peeled truffles and boil together for 1 hour.

Bottle and preserve

  1. When cold, secure the mixture in wide-mouthed bottles.

  2. Place the bottles in cold water over a fire and boil for 1 hour.

  3. Allow to cool.

  4. Seal the corks tightly with cement and store the jars in a 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 + vealtop 11% of all pairs
    Smell alikelow
    Cooked together815 recipes

    Shared aroma: 2,4-nonadienal (fatty, green).

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 flavor and aroma that the preserved dish is built around.
Veal broth
Carries the truffle flavor and forms the moist liquid that surrounds the truffles in the jar.

The step that matters

Sealing the bottles before the final boil. The corks must be sealed tightly with cement so air and microbes cannot enter during storage. Heat from the water bath also drives air out of the jars, so a loose seal can let spoilage in.

“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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