Gedünstete Trüffeln

This recipe hails from 'Der Marianka, Mundköchin des Hans-Jörgel von Gumpoldskirchen', published in Vienna in 1850. At this time, Viennese cuisine elegantly combined Central European flavors with French culinary technique, particularly in noble households. Truffles, while always luxurious, were showcased as a festive or courtly delicacy, often served beneath cuts of fine meat or as a special treat during fasting periods with fish. Marianka, the female chef for a distinguished household, illustrates both refined taste and practical economy: even in 'theuren Zeiten' (expensive times), truffles could be stretched as a garnish, not a main. The use of aromatic herbs, shallots, and rich broth speaks to the era’s appreciation of layered, harmonious flavors, preparing even simple dishes with a touch of grandeur.

In mid-19th-century Austrian kitchens, a sharp small knife or paring knife was used for peeling and slicing the truffles thinly, while a mezzaluna or large chopping knife would handle the parsley and shallots. A heavy copper or iron saucepan provided gentle, even heat for butter-steaming the ingredients. Covering was done with a snug-fitting lid, often weighted, to ensure no precious steam escaped. Broth would have been ladled from a constantly simmering stockpot kept at the ready for all such preparations.