Truffles à la Serviette from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
If using the fresh truffles they require to be well washed and scrubbed in several waters and carefully peeled; put a few pieces of ham or bacon in a stewpan with a good bunch of herbs, such as thy...
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Ingredients
- herbs
- bacon
- parsley
- thyme
- stock
- bayleaf
- buttered paper
- champagne
- ham
- fresh truffles
- truffles
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