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Easy
Slice the Truffles very fine, and place in a saucepan on a slow fire, with two tablespoonfuls of butter or oil, salt and pepper to taste and the minced parsley and shallots. After letting them smother for a few minutes, moisten well with the White Wine or Champagne and a Sauce Espagnole, using equal proportions of the Wine and sauce. Quicken the fire slightly, and let them cook sl