"Truffle" Quotes from Famous Books
 ... smell, disagreeable enough to any one but himself, which is called the chyme, I scarcely know why, but it is what everything one eats turns into, without exception, be it delicate or coarse by nature. The great lord's truffle-stuffed pullet makes, as nearly as possible, the same chyme as the charcoal-burner's black bread; and though the palate of the former may be better treated than that of the latter, the pylori can enjoy but one and the ...
— The History of a Mouthful of Bread - And its effect on the organization of men and animals • Jean Mace
... the Empire in its majority and its determination to be eternal. The people of the Perigord, the truffle-hunting people, need never seek civilization nor fear its death, for they have its symbol, and a sacrament, as it were, to promise them that the arteries of the life of Europe can never be severed. The arches and the entablatures of this ...
— On Something • H. Belloc
... three or four large mushrooms and a truffle, fry for a moment in butter, season with salt and cayenne, add enough melted butter to make a smooth paste, and stuff large brook-trout with the mixture. Put in a buttered baking-pan, sprinkle with minced parsley, and pour over half a cupful of stock to which two tablespoonfuls of butter have ...
— How to Cook Fish • Olive Green
... and Mossy were not subjects of their queen, and charity must begin at home, though indeed they had not one drone in their poorhouse at the time. Even the blinking moles would fetch them an earth-nut or a truffle now and then, talking as if their mouths, as well as their eyes and ears, were full of cotton wool, or their own velvety fur. By the time they got out of the forest they were very fond of each other, and Tangle was not in the least sorry that her grandmother had sent her ...
— The Light Princess and Other Fairy Stories • George MacDonald
... cutlets. Foie gras. Brown sauce. Macdoine of vegetables. Mashed potatoes. Truffle. ...
— The Skilful Cook - A Practical Manual of Modern Experience • Mary Harrison
... soldiers, here the fantastic array of diplomats; down one vista the dancers float through their mazes, down another shine the crystal and gold and silver of the tables red with burgundy and bordeaux, tempting with terrapin and truffle, with spiced meats and salads, pastries, confections and fruits; and close by is the punch-room. You have your choice of the frozen article, or of that claret concoction to hold whose glowing ruby a bowl has been hollowed in the ice itself, or of the champagne punch, where to every litre of the ...
— Lippincott's Magazine. Vol. XII, No. 33. December, 1873. • Various
... considerable intelligence; as is proved by the tricks which it has been taught to perform under the name of the "learned pig;" while several individuals have been trained to follow the gun, and stand to game as stanch as the best pointers. In France it is not uncommon for the truffle-hunters to use pigs in search of this favourite esculent—the keenness of scent which the animal possesses enabling it to find this hidden treasure, just as it does potatoes or other roots, far under the surface ...
— Quadrupeds, What They Are and Where Found - A Book of Zoology for Boys • Mayne Reid
... a charming nose. She calls it, "his pretty little nose of cotton velvet." Since my eyes opened on this world I've not known the day that someone has not uttered a truthful flattery on the subject of my nose. Now yours—is a rough-grained truffle. What makes you move it so ridiculously? ...
— Barks and Purrs • Colette Willy, aka Colette
... the skin. Cut the meat into small dice. Mix in a saucepan, over a fire without browning, a tablespoonful of butter, a tablespoonful of flour, then add half a pint of cream. Stir this constantly until it boils, then add a truffle, two dozen mushrooms chopped fine, a dash of white pepper and then the dice of chicken. Let the whole stand in a bain marie, or chafing dish, until quite hot. Add the yolks of two eggs and let cook two minutes. Stir in half a glass of sherry and ...
— Bohemian San Francisco - Its restaurants and their most famous recipes—The elegant art of dining. • Clarence E. Edwords
... The truffle, like the mushroom, is a species of fungus, common in France and Italy; it is generally about eight to ten inches below the surface of the ground. As it imparts a most delicious flavor, it is ...
— A Poetical Cook-Book • Maria J. Moss
... like this, gazed at him with astonishment, repeating: "On Allah! o kelb kebir!" ("By God! that is a big dog!") while he for some time lay quietly. Afterwards he raised his head, inhaled the air through his black nose resembling a big truffle, scented, and jumped towards the extinct camp-fire, near which ...
— In Desert and Wilderness • Henryk Sienkiewicz
... The old truffle-gatherer, with his little white dog panting at his feet, crossed himself as he peered through the ...
— Wisdom, Wit, and Pathos of Ouida - Selected from the Works of Ouida • Ouida
... them,' said Cadurcis. 'All we, poor fellows, can do,' he added, turning to Herbert, 'is to wake the Hellenistic raptures of May Fair; and that they call fame; as much like fame as a toadstool is like a truffle.' ...
— Venetia • Benjamin Disraeli
... had drunk turtle soup and eaten Russian rye bread, ripe Turkish olives, caviar, smoked Frankfort black pudding, game with sauces that were the color of licorice and blacking, truffle gravy, chocolate cream, puddings, nectarines, grape preserves, mulberries and black-heart cherries; they had sipped, out of dark glasses, wines from Limagne, Roussillon, Tenedos, Val de Penas and Porto, and after ...
— Against The Grain • Joris-Karl Huysmans
... little quenelle meat (see Quenelles of Veal). 1 gill of white sauce. 3oz. of cold chicken minced. 1oz. of cooked ham minced. 2 or 3 button mushrooms finely chopped. 2 tablespoonfuls of cream. A little thick white sauce. Ham or truffle for decoration. ...
— The Skilful Cook - A Practical Manual of Modern Experience • Mary Harrison
... allowance secured to him by the second. Indeed, he is barely existing on small sums advanced him by a speculative solicitor on the chance of one of the wills turning up. I saw a lot of Philipson: such a jolly nose—like a big red truffle. He said he was certain the late head clerk—a chap of Egyptian or Arab extraction, named Daireh—had got the will, or wills, having abstracted them after my uncle's death, because he had hinted at being able to tell him how to find them, and had appointed the ...
— For Fortune and Glory - A Story of the Soudan War • Lewis Hough |
