The Richmond Virginian. (Richmond, Va.) 1910-1920, 1916-04-16

| shovel In hand, to a likely truffle
ground, he takes with him pig.
Upon arrival, he allows the pig to in
! vestigate the surface OF the earth at
will. keeping close watch himaelf,
When the pig begins TO dig excitedly
with its snout, u Is a foregone con-
clusion that the animal has scented
truffies. which are a great favorlte
with him. Then the man takes his
shovel and goes to work.
In recent years, as the industry has
grown, dogs have also been taught to
follow the scent. Though truffies are
largely used by the French chefs. as
an edible Earnish for made dishes and
salads. they also appear In sauces an
graves; they are seldom served alone.
though they may be. II desired The
following recipes tell how one may
proceed.
Truffies au Natural-Seiect as many
truffles as are required. They should
he Of equal size II fresh ones are pro-
cured, cleanse them carefully by
washing them in several waters ara
scruhhlng them with stiff brush to
remove every particle of sand an.
grit. II truffies from can or bottle arc
used, rinse them thoroughly in cold
water and dry them on a soft cloth.
when washed. dust them lightly with
a little pepper and salt, squeeze
few drops Of onion Juice over them
and wrap each one in huttered paper.
Bake in a hot oven for about an
hour: when done. remove and take off
the paper. drain and serve heaped in
a napkin These will be found very
nice, served IN this way. with hroiled
chicken.
Baked Truffes-Take ten truff1es,
wash them thoroughly cut them In
/ e9f r,fu 20 uliTaG in hut
tered baking dish mixing with them
seasoning OF n quarter Of pint
Of salad oil. pepper. salt. one table
spoon Of minced parsley, little hneiy
minced garlic and pinch Of mace.
/ Bake them for nearly an hour, and
Just before serving sprinkle over them
a tablespoon Of lemon Juice
Truffes a l1talianne-Clean care
fully ten good sized truffes slice them
and put them into saute pan with
one ounce Of butter. one minced shall
/ lot. salt pepper. one tablespoon OF
minced parsley and a few drops OF
+ onion Juice. stir them over the IRE
for about ten minutes so that they
may all he equally done. When done
drain Off the butter and add one ounce
~ fresh butter two tablespoons or
good stock, the Juice Of half lemon
and a dash Of cayenne pepper. STIR
whole reaches boiling point. Serve
hot
Truffe sniad-Take one-third art-
choke bottoms. cut the size and thick
neRr Of "a nickel one-third black trut-
Fes. cut In thin round slices Ike the
artichokes, and one-third asparagus
lips cut about three quarters OF an
inch thick; mix together and season
with French dressing and n little mus
tard. Serve in lettuce leaves. gar
ntshed with pimento olives Another
way to arrange this salad Is to line
the salad bowl with lettuce leaves,
piace the trufties in the center ar
ranging alternate bouquets Of the as
paragus tips and artichokes around
the edge. and turning the dressing
over Ali.
Ham and Truffes-Drain and rinse
carefully a one pint bottle Of trutiles
cover the bottom Of a frying pan with
sliced bacon. arrange the truffies
evenly ON top, covering them with a
slice OF ham which has been stepped
in water to freshen, and over all put
one cup Of finely minced veal. In
another we'll brttered frying pan put
one thinly sliced onion, a tablespoon
Of chopped parsley, n half bud of gar
lie. salt, pepper and two cold boiled
carrots, minced When these begin 70
color, moisten with three-quarters OF
pint Of tomato Juice that has had
added 10 It two tablespoons Of chut-
ney strip, two tablespoons Of tomato
l1etchup, two tablespoons of olive oil
and a dash of miRnonette pepper
When this mixture has boiled up once
uOur n over the meat and truffes