Wash off any dirt from the truffles, arrange them in a glazed earthenware jug, and sprinkle on a little salt, as you would season a dish while cooking. Cover the truffles completely with a mixture made from equal parts of red beer vinegar and red Médoc wine. Tie a cloth around the jug, seal with dough and, for 3 days in a row, set it in the oven after baking bread. Remove the jug every afternoon at 5 o’clock.* After four days remove the cloth and add enough water to cover the truffles completely. Drain the truffles in a fine sieve, reserving the liquid. Transfer the truffles to a bowl and the liquid to a saucepan. If necessary, add some salt according to taste and add a few spices, if desired. Bring twice to a boil and pour the hot liquid over the truffles in the bowl. Let them cool, then pack into jars with wide necks. Make sure that the truffles are covered completely by the liquid. Cork and tar the jars and place them on their sides so that the end of the cork is constantly covered by the liquid. Store in a cold, dry cellar. Truffles prepared in this manner may be added to brown sauces and pâtés.