The truffle, like the mushroom, is a species of fungus common in France and Italy; it generally grows about eight or ten inches below the surface of the ground; as it imparts a most delicious flavor, it is much used in cookery. Being dug out of the earth, it requires a great deal of washing and brushing, before it can be applied to culinary purposes; when washed, the water should be warm, and changed frequently. It loses much of its flavor when dried.
Mince two or three truffles very small, and toss them up lightly, in either oil or butter, according to your taste; then put to them four or five la-dlefuls of veloute and a spoonful of consomme; let it boil for about a quartet of an hour over a gentle fire, skim off at the fat; keep your sauce hot in the bain-marie.
Take two pounds of fine truffles, wash and pick them; put them into a stewpan, with six thin slices of ham, a very little carrot, a sliced onion . a bay-leaf, sweet herbs in powder, salt, and Champagne; lay rashers of bacon over the whole, and stew them to nearly a jell) When cold, put the truffles into a crust with all the seasoning; bake the tourte, and ser\e as usual.