Читать книгу The Gastronomic Regenerator: A Simplified and Entirely New System of Cookery - Soyer Alexis - Страница 88

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Put four middling-sized truffles, chopped very fine, into a stewpan with a glass of sherry, boil it one minute, then add a pint of demi-glace (No. 9), season with a little sugar, and salt, if required, boil a minute and it is ready to serve.