"Truffle" Quotes from Famous Books
 ... agree with me that the author is a great poet, and could raise the passions, and possesses all the requisites of the art. I found but a single bad verse; in the last canto one line ends e'er long. You will perhaps be surprised at meeting a truffle converted into a nymph, and inhabiting a palace studded with emeralds and rubies like a saloon in the Arabian Nights! I had a more particular motive for sending this poem to you: you will find the bard espousing your poor Africans. There is besides, which ...
— Letters of Horace Walpole, V4 • Horace Walpole
... and hopeful. I am waiting for the old truffle-hunter, with whom I made an appointment for this morning. Presently I see him coming up the bed of the stream, plodding over the yellow stones, which have been dry for four months. I recognise him by his pig, which walks by his side. They are both truffle-hunters, and have both an interest ...
— Wanderings by southern waters, eastern Aquitaine • Edward Harrison Barker
... The first published account of it we find on record is in "La Cronica del Peru," by Pedro de Cieca, printed at Seville, in 1553, in which it is described and illustrated by an engraving. From Spain it appears to have found its way into Italy, where it assumed the same name as the truffle. It was received by Clusius, at Vienna, in 1598, in whose time it spread rapidly in the South of Europe, and even into Germany. It is said to have found its way to England by a different route, having been brought from Virginia by Raleigh colonists, in 1586, which would seem improbable, ...
— The Commercial Products of the Vegetable Kingdom • P. L. Simmonds
... many partridges as the size of pie to be made may require. Put a whole raw truffle, peeled, into each partridge, and fill up the remaining space in each bird with good forcemeat. Make a raised crust; lay a few slices of veal in the bottom, and a thick layer of forcemeat; then the partridges, and four truffles to each partridge; then cover the partridges and truffles ...
— Enquire Within Upon Everything - The Great Victorian Domestic Standby • Anonymous
... 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 ...
— Bohemian San Francisco - Its restaurants and their most famous recipes—The elegant art of dining. • Clarence E. Edwords
... his head, which means I have offended him or that father has given him an extra absent-minded drink from the decanter that Matthew brought him. Peckerwood Pup is at this moment, you see, chewing the strings out of my shoes as an appetizer for her supper. How could I eat sweetbreads and truffle, which I know Owen has already ordered, when I knew that more than a hundred small children were at home crying ...
— The Golden Bird • Maria Thompson Daviess
... and a sort of mist hung over the spirits of the whole party. The dinner went on and off, like all other dinners; the ladies retired, and the men drank, and talked indecorums. Mr. Davison left the room first, in order to look out the word "truffle," in the Encyclopaedia; and Lord Vincent and I went next, "lest (as my companion characteristically observed) that d—d Wormwood should, if we stayed a moment longer, 'send ...
— Pelham, Complete • Edward Bulwer-Lytton
... eating a very large and excellent truffle, and after each short sentence he cut off a tiny slice and put it into his mouth. The Primadonna had already finished hers, and ...
— The Primadonna • F. Marion Crawford
... then, that everybody listened when the distinguished epicure launched out on the proper way to both acquire and serve so rare and toothsome a morsel as a truffle. ...
— Peter - A Novel of Which He is Not the Hero • F. Hopkinson Smith
... they resemble in consistence and colour, and in the exuding of a white milky juice upon being broken. The fruit is about the size and shape of a child's head, and the surface is reticulated not much unlike a truffle: it is covered with a thin skin, and has a core about as big as the handle of a small knife. The eatable part lies between the skin and the core; it is as white as snow, and somewhat of the consistence ...
— A Voyage to the South Sea • William Bligh
... gave its best work, and so did the new head cook. The pheasant stuffed with snails and the truffle sauce with it seemed delicious to the sovereign, who called the dish a triumph of the culinary art of the Netherlands. The burden of anxieties and the pangs inflicted by the gout seemed to be forgotten, ...
— Uarda • Georg Ebers
... should happen to be yours, and you have any influence with their parents) that something should be done about their faces? They have such a pushed-in appearance. Can this be normal? If so, it must seriously interfere with their truffling. But perhaps this is not good truffle-hunting country. I'm sorry if this is so, as I could do with a nice brace of ...
— Punch, or the London Charivari, Vol. 159, July 21, 1920 • Various
... the Tower, a description which he had obtained from his residence near the Tower of David, and which distinguished him from his cousin, who was called Barizy of the Gate. Further on an Armenian from Stamboul, in his dark robes and black protuberant head-dress, resembling a colossal truffle, solaced himself with a cherry stick which reminded him of the Bosphorus, and he found a companion in this fashion in the young officer of a French brig-of-war anchored at Beiroot, and who had obtained leave to visit the Holy Land, ...
— Tancred - Or, The New Crusade • Benjamin Disraeli
... 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 ...
— How to Cook Fish • Olive Green |
