The kind of truffles which cooks have mostly to deal with are known as the green and the black; other kinds, such as the white, lack flavor and are not considered as of much culinary value. The red truffle is supposed to be black before it is ripe, but some authorities consider it to be a separate species. In Africa truffles, called Terfezia, are very abundant and find their way into this country as a substitute for French truffles. They are not nearly so strong in flavor.

Baked Truffles

Wash well and scrub a pound or so of truffles, wrap each one in a piece of buttered paper, put them in the oven or under hot ashes, and bake them for an hour. When done take them out, and they are then ready for use.

(2.) Cut some large, fresh truffles into slices and place them on a dish that will stand the heat of the oven and can be served at table; dust them over with salt and pepper, strew over them moderate quantities of finely-minced parsley and shallot, baste them with a little olive oil, put another dish on the top, and put them in the oven. When the truffles are cooked squeeze the juice of a small lemon over them, and serve them in the same dish.

Boiled Truffles

Peel and wash a dozen or more of large truffles, place them in a saucepan just large enough to hold them, add three or four cloves, a small piece of beaten mace, salt to suit the taste, and pour over sufficient white wine and water, in equal quantities, to cover. Set the saucepan over the fire, cover it over and cook gently for one hour. Take out the truffles when done, drain them, place them on a napkin spread on a dish, and serve.

Broiled Truffles

Wash well and peel four or five truffles, cover them over with slices of bacon, dust over pepper and salt to taste, and wrap them round with four or five thicknesses of paper dipped in cold water, push them into hot cinders or ashes, and broil them for fifteen minutes or so. Remove them when done, take off two thicknesses or the whole of the paper, place them on a dish, and serve.

Truffles Cooked In Champagne

Wash well and clean one-half pound of truffles, place in a saucepan, sprinkle over salt and pepper to taste, as well as a small quantity of grated nutmeg, moisten with champagne, and a little blonde veau or veal stock, and boil until tender. Remove the truffles when done, and turn them on a dish; strain the liquor into another saucepan, reduce it to one-half its quantity, pour it over the truffles, and serve.

Truffles In Cases

Select a quantity of truffles, all about of the same size, peel them and cook them in white wine and stock, using very little liquid. Truffles should never be cooked too long as they lose their flavor when overdone. When done leave them until cool, and then drain them. Make a pyramid shape out of cardboard or thin wood, fix it securely on fried bread support and brush it over with melted glaze; have in readiness some small paper cases of the same size, one for each truffle. Roll the truffles in melted glaze, and place one in each case. Brush the bottoms of the cases over with melted glaze, and stick one in each pyramid, the largest ones at the base and the smaller ones at the top. Stick three transparent attelette skewers, garnished with truffles, on the top of the pyramid. This piece, being directly dished on the stand, is generally served at ball buffets, where each guest may help himself.