Truffles and morels good in sauces and soups is a traditional British recipe, based on Hannah Glasse's recipe of 1747, for a classic ingredient of truffles and/or morels that are simmered in water and used as a flavouring and thickener for sauces and soups. The full recipe is presented here and I hope you enjoy this classic British version of: Truffles and morels good in sauces and soups.
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Truffles and morels good in ſauces and ſoups.
TAKE half an ounce of truffles and morels, ſimmer them in two or three ſpoonfuls of water for a few minutes, then put them with the liquor into the ſauce. They thicken both ſauce and ſoop, and give it fine flavour.
Modern Redaction
Ingredients:
15g summer truffles
15g morel mushrooms
4 tbsp water
Method:
Slice the truffles and morels thinly. Combine in a small pan with the water, cover and bring to a gentle simmer. Cook for 2 minutes to soften then turn the entire contents of your pan into your sauce.
A Bechamel sauce is a good base here. This mixtuer can also be added to soups near the end of cooking to improve its flavour.
