Text 30400, 52 rader
Skriven 2015-08-30 14:48:00 av MICHAEL LOO (1:123/140)
Ärende: in general 168
======================
 ML> Dave the Sac
 ML> Sad that Dave has fallen off the map there as here. He
 ML> does say hello to you all by e-mail, though (2 days ago).
 NB> Give my greetings back when you have the chance... :)

Done. Now Swisher says hello and asks if any FIDO bbs has
newsreader access, as his absence relates more to his being
cut off from that method than anything else.

PERIGUEUX INDULGENCE
categories: fancy, canape
Makes: 20

4 fresh truffles
150 ml ruby port
20 thin sl baguette
unsalted butter for spreading
120 ml veal stock
25 g unsalted butter
salt and freshly milled pepper

This is the height of decadence. The merge of truffles
and port is a special one, and once marinated the truffle
produces an essence of unsurpassed flavour. It may be
stored for several months and used to add a touch of
luxury to almost any sauce.

Brush the truffles well under cold running water. Dry
them with a kitchen towel and place in a small jar.
Cover with the port and leave in a cool place for at
least 24 hr.

Toast the baguette slices and spread generously with
butter.

Thinly slice the truffles. Combine the veal stock with
50 ml of the port strained from the truffles - store
the rest in a jar in the refrigerator - and reduce by
fast boiling until a syrupy consistency is reached.
Remove from the heat and whisk in the butter. Season
to taste. Pass through a fine sieve.

Place the truffle slices in the hot sauce to warm
through, then place a few on ea slice of toast. Spoon
a tiny amount of sauce on top and sprinkle with freshly
milled pepper.

Michael Bateman, The most wonderful food in the world
The Independent, 11/26/1995
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