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Preserve

To Preserve Green Truffles for Sauces

This recipe preserves fresh green truffles by soaking, cleaning, boiling with veal broth, and storing them in sealed bottles.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 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 truffles in wide-mouthed bottles.

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

  3. After cooling, 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 flavour and aroma that the preserved truffles keep.
Veal broth
Adds body and savoury depth to the liquid that surrounds the truffles.

The step that matters

Seal the corks tightly with cement. A poor seal lets air and microbes into the bottle, which can spoil the truffles. Sealing must wait until the bottles have cooled so pressure and moisture do not push the corks out or draw in contamination.

“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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