Care for some recipes by Ernest Hemingway, Vladimir Nabakov and more? Put on your apron.
From a piece on Flavorwire...
Colette’s Truffles
Turns out legendary bad girl Colette didn’t just indulge her (risqué at the time) sexual appetites, but the prolific author also had a knack for truffles — a food that, of course, happened to be a prized aphrodisiac in ancient Rome.
“Steep in good very dry white wine. Keep your champagne for banquets; the truffle (highly prized black or white mushroom sniffed out by pigs and dogs) does very well without it. Lightly seasoned with salt and pepper. Cook in a covered black concotte (black iron skillet). For 25 minutes it dances in the boiling liquid… which give substance to the cooking juices. No other spices whatsoever! To hell with the pressed napkin, tasting and smelling of chlorine, the final bed of the cooked truffle. Your truffles should come to the table in their court-bouillon (cooking liquid.) Take a generous helping: the truffle whets the appetite and assists the digestion.”
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