Peel and wash a pound or two of truffles, cut them up into slices about one-fourth of an inch in thickness, put them into a sautepan with a little warmed butter, season them with salt and grated nutmeg, and toss them over the fire until they are done taking care not to break them. Meanwhile rub one ounce of butter into one-fourth pound of flour, add a small quantity of sugar and form the whole into a rather stiff paste by adding the yolks of three or four eggs. Roll it out very thin on a floured board and cut it into various shapes. Butter a plain timbale-mould well, pack it in ice, decorate it with the shapes of paste and allow them to set. Prepare a puff paste with one pound of flour and twelve ounces of butter, roll it out thin also and line the mould with it. It should be seven turns puff paste. Fill the mould with the slices of cooked truffles, cover it with more of the puff paste, make a slight hole in the center, place the mould on a baking-sheet in the oven, and bake. When done, turn the timbale out of the mould, make a slight hole in the top, pour in some warmed half-glaze, cover over the whole with a slice of cooked truffle, and serve hot.