1987 Truffle Conference Recipes

Daniel B. Wheeler dwheeler at ipns.com
Mon Jan 7 04:19:48 EST 2002


MADRONA MANOR
TRUFFLE CONFERENCE RECIPES

(from the Western Truffle Congress, 1987 - thought you might have a
use for these...Maggie)

First Course Entree and Side Dish

Truffled Potatoes Gratin

4 Large Potatoes
1 Cup Cream
1/4 oz. Truffles
Salt and White Pepper
2Tbls. Butter

Peel and slice potatoes paper thin. Layer in gratin dish with thin
slices of truffles. Add cream to within 1/4" of top of potatoes. Salt,
pepper and dot with butter. Bake in preheated 300 degree F. oven for
approximately 45 minutes or until golden brown. Serve immediately.
Serves 6-8.

Poiussin Oven Roasted with Truffles and Cream Sauce

1 Poussin
1/4 oz. Truffles
Butter
Salt and White Pepper
1 Cup Chicken Reduction or 2 Bouillon Cubes dissolved in 1 cup water.
2 Cups Cream
1/2 Cup White Wine

Preheat oven at 400 degrees F.. Separate skin from breast and thigh
meat. Place sliered truffles between skin and meat. Salt, pepper and
dot with butter. Roast for 1/2 hour. Meanwhile, mix reduction, cream
and white wine together. Reduce until coats back of spoon. Quarter and
arrange on plate with sauce and serve immediately. Serves 1-2.

Dungeness Crasb Souffle with Truffles and Sauce Beurre Blanc

Bechamel:
1/4 Cup Butter
1/4 Cup Flour
2 Cups Milk

Souffle:
6 Yolks
8 Egg Whites
1/2 lb. Crab Meat (Dungeness, please)
1/4 oz. Truffles
Salt and White Pepper
Pinch Thyme
Pinch Cayenne
Butter and Bread Crumbs for Souffle Dish

Melt butter in heavy 2 quart pot, add flour and cook for 5 minutes
over medium heat, stirring constantly. Add milk and continue whisking
until Bechamel sauce thickens. Strain. Cover with plastic. Cool. Beat
egg yolks on high speed to reach a ribbon. Remove to mixing bowl.
Clean whisk and bowl. Beat egg whites to stiff peaks. Add Bechamel to
whipped egg yolks. Add crab, truffles, salt, pepper and herbs, mixing
gently. Fold in egg whites and pour into buttered and crumbed souffle
dish. Bake at 375 degrees F for 20 minutes or until risen and lightly
browned. Serve immediately with Beurre Blanc Sauce. Serves 8.

Beurre Blanc:
2 Cups Dry White Wine
2 Sticks Butter
Reduce wine to 2 tbls. over low heat. Slowly whisk in butter, bit by
bit, and salt to taste.

Comment by poster: found this amongst other things, probably from
Maggie Rogers. I have at hand "Wild Mushroom Cookery", which includes
this entirely too brief reference to Maggie's important contributions
to both the Oregon Mycological Society and mycology in general:

	"Without Maggie Rogers, the society's Librarian and Archivist, the
cookbook committee mightyet be jabbering and meandering. Maggie not
only firmed us when we limped and dug into the details we dreaded; she
helped write, edit and produce the product at hand, with a combination
of humor and a baselful eye. Her work and wit shine among the pages."

Any additional information about the 1987 conference, especially by
anyone who attended, would be greatly appreciated, at least by this
poster.

Daniel B. Wheeler
www.oregonwhitetruffles.com




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