Truffles à la Serviette

Truffes à la Serviette

Method

If using the fresh truffles they require to be well washed and scrubbed in several waters and carefully peeled; put a few pieces of ham or bacon in a stewpan with a good bunch of herbs, such as thyme, parsley, and bayleaf, and a little nice flavoured stock, and a half bottle of champagne; cover them with a buttered paper, and let them cook fast on the stove or in the oven; as the liquor reduces add more champagne, then drain and strain off the liquor, remove all the fat, and serve the truffles in a napkin and the gravy in a boat. Serve hot. The truffles will require about an hour’s cooking, or, if large, one and a half hours’. If fresh truffles are used the peelings, after being well washed, can be used up for farcing purposes.

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