§ XL.
Chesnuts, Truffles, and Mushrooms.
(Marrons, Truffes, et Champignons.)
I pierce chesnuts at the point with the point of a knife, as if I meant to roast them. I put them in bottles, and give them one boiling in the water-bath.
Having well washed and brushed the truffles in order to take away all the soil, I cut off the upper part gently with a knife. Then I put them into bottles either whole or in pieces, according to the diameter of the neck. The remainder I put in bottles apart. The whole being well corked, &c. I put them in the water-bath to receive an hour’s boiling, &c. It is not necessary to recommend that the truffles should be sound, and recently gathered.
I take Mushrooms fresh from the bed, well formed and firm. Having peeled and washed them, I put them in a saucepan on the fire, with a piece of butter or some good olive oil, in order to make them eject their liquor. I leave them on the fire till this liquor is reduced one half. I withdraw them in order to let them grow cool in a pan; after which, I bottle them and give them one good boiling in the water-bath.