Peel a few good, raw truffles, half a pound in all; put the peelings into a saucepan with some Madeira wine, cook them for a few minutes to extract the essence, then strain. Grate the truffles and set them in a saucepan with a pint of bechamel (No. 409), and let them cook for five minutes, adding four ounces of poached quenelle forcemeat (No. 89). Pound and rub the whole through a sieve; reduce the truffle essence with half a pint of half-glaze sauce (No. 413), incorporating into it slowly a few spoonfuls of melted glaze (No. 402), and when sufficiently succulent and thick, pour it into the puree, heat this without allowing it to boil, remove it from the fire when ready to serve and stir in two ounces of fine butter.

Puree Of Truffles With Rice

Mince half a pound of cooked truffles, and then pound them with a quarter of a pound of rice boiled in white broth until very dry; season with salt, cayenne, and nutmeg, and pound this in a mortar adding one gill of veloute (No. 415), and a little cream. Press through a tammy (No. 170), heat, and finish with two ounces of fine butter.