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Classic
Cook Books
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page 288
Truffle for garnishing to first courses.
Peel and trim the truffle and boil it ten minutes in chicken soup and Madeira;
let it cool in the juice, then cut in the shape of olives or small balls, but
keep the boiled refuse (not the peelings) for sauces. Strain the juice through a
cloth and use it as essens to gravies.
Farced olives.
Clean the kernels from 1 1/2 pounds big round olives and scald them three
minutes in boiling water. Then mix some chicken farce with some herb sauce (se
sauces) and fill the olives with this mixture and use it for garnishing.
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Classic
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