Truffles

Truffles are both black and white, and each type is expensive. We use them as we do mushrooms, but not so frequently because of their cost. In one 4-ounce can there are five or six truffles, depending upon their size. Use what is called for in the recipe and add the juice to the sauce. Freeze the remaining truffles in individual packages in Madeira wine. Then, when using these frozen truffles, slice, dice, or cut them into the desired pieces. Use the truffles for garnish, or in a sauce to which you add the wine. Frozen truffles will keep indefinitely. (High heat and long cooking toughens truffles.)