The Gastronomic Regenerator: A Simplified and Entirely New System of Cookery: With Nearly Two Thousand Practical Receipts Suited to the Income of All Classes

vegetable, and our celebrated diplomatist, Talleyrand de Périgord, was indeed a worthy owner, for he was not only a great diplomatist but likewise a great gourmet. Having an interview with any distinguished personage upon any question of political importance, after patiently hearing, his usual reply was, I will consider of it after dinner; perhaps your excellency will favour me with a call to-morrow morning;--and ringing the bell often call for his bill of fare and order some of his most favourite dishes. But in eulogizing Talleyrand and the produce of his estate I must not forget to mention that the truffles of Piedmont though partly white are very excellent, likewise in Burgundy, and many very good ones are now found in the southern counties of England, especially in Hampshire, but none are equal to those from Périgord. The white are dressed the same as the black. No. 1114. _Truffes au vin de Champagne._ Soak twelve large truffles in lukewarm water two hours, then with a rather hard scrubbing-brush clean them well in two or three waters, picking the dirt from the eyes with a small pointed knife, when thoroughly clean cover the bottom of a stewpan with slices of fat bacon, one carrot, one turnip, two onions, (cut in slices,) a bunch of parsley, thyme, and bay-leaf, six cloves, and one blade of mace, put in the truffles, which half cover with some good white stock, let simmer half an hour, then add half a pint of champagne, simmer another half hour, but be sure the cover of the stewpan fits tight, take off the stewpan and surround it with ice with a weight upon the cover; when quite cold drain and serve upon a napkin. None but the black truffles ought to be dressed in the above manner. I generally serve their liquor, which is excellent, in a sauce-boat with them. Season a little more if required. No. 1115. _Croute aux Truffes._ Wash them as in the last and peel lightly with a knife, cut them into thin slices, put two ounces of butter in a sauté-pan, then your