How To Dress Truffles

Having peeled the truffles, cut them in slices, wash and drain them well; put them into a small saucepan with some essence of ham, or ham-sauce (see Sauces), and set them on to stew gently over a slack fire. When they are quite tender, bind them with a good cullis, and serve.

Truffles Maigre

After having peeled, cut and wash the truffles as in the last recipe; put them into a stew-pan with some fish stock; season with salt, pepper, and a bunch of sweet herbs, and stew them over a gentle fire. "When they are done enough, thicken the sauce with roux, take out the herbs, and serve.

Truffles Au Vin De Champagne

Take ten or twelve fine truffles, put them in warm water, brush them clean and change the water; brush them again, and rinse them thoroughly in fresh water that they may be quite clean; drain them, cover the bottom of a stew-pan with slices of bacon, and put in the truffles; season with a little salt, a bunch of parsley and scallions; add a little good stock, and half a bottle of champagne. Make them boil. Cover the top of the stew-pan first with paper, and then with the lid. Put fire over as well as under, and leave them to cook an hour. Ascertain if they are done enough by pressing them. If they are, drain them on a cloth, and serve in a folded napkin; if not, let them stew longer. A slice or two of ham may also be added.