Besides this way, they may be used in the same manner as Fowls
are stewed or fricasseed, with brown or white Sauces, after they have been
soften'd a little by boiling.
While I am speaking of the Truffle, I may well enough mention the Receipts
for the management of the Morille. Altho' the Morille grows in _April_,
which is the only time when it may be gather'd fresh, yet one may dress the
dry'd ones now, by first softening them in warm Water and Salt for three or
four Minutes; but, as observ'd before, they are best fresh gather'd. And
again, I chuse to put the Receipts for their Management in this place,
because they are so near a-kin to the Truffle. In the first place, I shall
speak of drying them, which I have done in _England,_ after the following
manner: Gather, and wash them, and when they are well drain'd, then lay
them in a Dish, and dry them by degrees in a gentle Oven; and when they are
throughly dry, keep them in a dry place, and in a cover'd earthen glazed
Pot; but when they are fresh, order them according to the following
Receipts. And I am the more ready to give these to the Publick, because all
such who know the nicest way of eating, may nor be disappointed in their
Travels thro' _England,_ and denied at the Inns such things as perhaps are
as agreeable in that way, as any in the Country.
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