TRUFFLES A L’ITALIENNE.
Ingredients.—10 truffles, 1 tablespoonful of minced parsley, 1 minced shalot, salt and pepper to taste, 2 oz. of butter, 2 tablespoonfuls of good brown gravy, the juice of ½ lemon, cayenne to taste. Mode.—Wash the truffles and cut them into slices about the size of a penny-piece; put them into a frying-pan, with the parsley, shalot, salt, pepper, and 1 oz. of butter; stir them over the fire, that they may all be equally done, which will be in about 10 minutes, and drain off some of the butter; then add a little more fresh butter, 2 tablespoonfuls of good gravy, the juice of ½ lemon, and a little cayenne; stir over the fire until the whole is on the point of boiling, when serve. Time.—Altogether, 20 minutes. Average cost.—Not often bought in this country. Seasonable from November to March.