"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
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