Truffle (!) and Chestnut Stuffing

FROM: The American Pure Food Cook Book and Household Economist (The Marguerite Series, No. 141, Feb. 1899, Subscription Price $ 6.00/year) © 1898, Geo. M. Hill Co., Publisher, Chicago, Il.

Photo: Ian L

Truffle and Chestnut Stuffing (!)...

One pound fat bacon, two shallots, one pound chestnuts, one-half pound truffles (!), pepper, salt, spices, thyme, marjoram. Mince one pound of fat bacon and a couple of shallots, give them a turn on the fire in a saucepan; then put in one pound of chestnuts, boiled and peeled, and one-half pound of truffles, both cut up in moderate-sized pieces; add pepper, salt, and spices to taste; also a little powdered thyme and marjoram. Give the mixture another turn or two on the fire, and it is ready.

Given the record price recently obtained for a giant truffle, you may wish to substitute morels, chanterelles or other fancy mushrooms...you may even want to saute them prior to preparing this stuffing.

And, use only store-bought mushrooms. Please do this so as not to accidentally poison yourself and others! You may have to purchase them as dried mushrooms. We usually get ours at the Holiday Market.