Truffles in Spanish Style from The Picayune's Creole Cook Book by The Times Picayune Publishing Comp
Slice the Truffles very fine, and place in a saucepan on a slow fire, with two tablespoonfuls of butter or oil, salt and pepper to taste and the minced parsley and shallots. After letting them smot...
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Ingredients
- 10 Truffles
- 2 Tablespoonfuls of Salad Oil, or Butter
- 3 Shallots, Finely Minced
- 3 Sprigs of Minced Parsley
- ½ Glassful of White Wine, or Champagne
- A Sauce Espagnole
- Salt
- Pepper
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