Truffles a l’Italienne


Wash perfectly clean, wipe, and pare some truffles extremely thin; slice them about the size of a penny; put them into a sautépan (or small frying-pan), with a slice of fresh butter, some minced parsley and eschalot, salt and pepper; put them on the fire and stir them, that they may fry equally; when they are done, which will be in about ten minutes, drain off part of the butter, and throw in a bit of fresh butter, a small ladleful of Spanish sauce, the juice of one lemon, and a little cayenne pepper. This is a dish of high relish.