Recipe or source entry
Truffle Sauce
Slice four truffles and put them into a small stewpan with a glass of sherry and half a pint of brown sauce, No. 12, and then boil the sauce for ten minutes.
Source and transcription details
- Source
- Francatelli, 1868 edition
- Content status
- transcription
- Review status
- imported-unreviewed
- Legacy file
public/chapter01/truffle-sauce.html- Legacy revision
8531e8373e9b- Source checksum
7bcfc93b1b0470debcb24357dfda83ed40093386bf1669877664f5e3b69410dc- Legacy text checksum
c1e599bbb32a2e88981e967609a56a0385dbe6950ef9fd4054cfe6fa69366f61
Cite this page
Truffle Sauce. Charles Elmé Francatelli, in The Cook's Guide and Housekeeper's & Butler's Assistant (1868), digital transcription.
https://www.thecooksguide.com/chapter01/truffle-sauce.html