American Heritage® Dictionary of the English Language, Fourth Edition
- n. Any of various fleshy, ascomycetous, edible fungi, chiefly of the genus Tuber, that grow underground on or near the roots of trees and are valued as a delicacy.
- n. Any of various chocolate confections, especially one made of a mixture including chopped nuts, rolled into balls and covered with cocoa powder.
Century Dictionary and Cyclopedia
- n. A subterranean edible fungus, especially of the ascomycetous genus Tuber. The common English truffle, T. æstivum, is roundish in shape, and is covered externally with polygonal warts. It is black outside, and brownish veined with white inside, and grows in calcareous soils, usually under birch- or oak-trees. Truffles are much esteemed as an ingredient in high-seasoned dishes. As there is no appearance above ground to indicate their presence, dogs and pigs are frequently trained to find them by the scent, and scratch or root them up. Many persons also become expert in selecting the places where they are likely to grow. The most famous field for the production of truffles is the old province of Périgord in France. The commonest species of the French markets is T. melanosporum. T. magnatum is the garlicscented truffle of Italy. Other edible species of Tuber are T. brumale, T. mesentericum, etc. The celebrated potato-like truffle of Italy, etc., is Terfezia leonis. The false truffle, which is frequently sold in the English and continental markets, is Scleroderma rulgare, allied, as is the so-called red truffle, Melanogaster variegatus, to the puffballs. See
Tuber, 2, and compare tuckahoe.
- n. Any of various edible fungi, of the genus Tuber, that grow in the soil in southern Europe; the earthnut.
- n. A creamy chocolate confection, in the form of ball, covered with cocoa powder.
GNU Webster's 1913
- n. Any one of several kinds of roundish, subterranean fungi, usually of a blackish color. The French truffle (Tuber melanosporum) and the English truffle (Tuber æstivum) are much esteemed as articles of food.
- n. edible subterranean fungus of the genus Tuber
- n. creamy chocolate candy
- n. any of various highly prized edible subterranean fungi of the genus Tuber; grow naturally in southwestern Europe
- The word in the Germanic languages (except Icelandic) is a loanword from French truffe (previously trufle) (whence Danish and Norwegian trøffel, German Trüffel), which originates from Old Provençal (Wiktionary)
- Alteration of French trufe, from Old French, from Old Provençal trufa, from Vulgar Latin *tūfera, truffles, from dialectal variant of Latin tūber, lump. (American Heritage® Dictionary of the English Language, Fourth Edition)
“Most Americans think a truffle is a chocolate Dessert.”
“I put them in "truffle" molds, froze them, and now I am trying to package them, but with the butter, they just seem to be melting in my hands. any idea what to use so that the butters don't melt so quickly?”
“And then I'll go wash it all down with a plate of foie gras in truffle oil.”
“Unlike most fungi, which can self-fertilize, the black truffle is either a male or a female and can reproduce only in partnership.”
“You cannot eat eggs benedict without eating truffle, as a shaving of black truffle is the traditional garnish.”
“Not to mention that she's such a stickler that if she says a canned truffle is okay here-well, I'll just generally believe her.”
“And don't get me started on the lovely shapes (each truffle is different in shape) and the boxes in which they are packaged for you.”
“I sip champagne, and snatch a truffle from the waiter’s tray.”
“Many chefs, however, prefer the less-rarefied black truffle, which is much more amenable to the cooking process than its white cousin.”
“The smell of a truffle is a key indicator of how fresh and flavorful it is.”
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