Wash and peel as before, salt them slightly and wrap each one in a very thin piece of streaky bacon. Wrap each again in three oiled papers well closed. Put them for three-quarters of an hour in a dish in a moderate oven. If you are lucky enough to have wood fires in your house, put the truffles under a heap of warm ashes, put a few burning cinders over them and cook for half an hour. That is the true and infinitely better way.