With this mixture stuff some ripe tomatoes.
Then make a good salad of endive or lettuce, a teaspoonful of
chopped tarragon and chervil, season it with oil, vinegar, salt,
and pepper (the proportions should be three of oil to one of
vinegar), put a layer of slices of cucumber in the salad, place the
tomatoes on the top of these, and decorate them with hard-boiled
eggs passed through a wire sieve.
No. 181. Tartufi alla Dino (Truffles)
Ingredients: Truffles, fowl forcemeat, champagne.
Allow one truffle for each person, scoop out the inside, chop it up
fine and mix with a good forcemeat of fowl. With this fill up the
truffles, place a thin layer of truffle on the top of each, and
cook them in champagne in a stewpan for about half an hour. Then
take them out, make a rich sauce, to which add the champagne you
have used and some of the chopped truffle, put the truffles in this
sauce and keep hot for ten minutes. Serve in paper souffle cases.
Macaroni, Rice, Polenta, and Other Italian Pastes*
*Italian pastes of the best quality can be obtained at Cosenza's,
Wigmore Street, NW.
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