Truffles are used especially as a garnish; but they may also be served as a vegetable or a hors-d’œuvre.
When so served, they should be prepared very simply; for they require no refining treatment to make them perfect.
[2275—TRUFFES SOUS LA CENDRE]
Take some large truffles, and clean them well. Season them with salt and pepper and a few drops of liqueur brandy; completely enclose them in a layer of patty paste, and bake them in the oven from twenty-five to thirty minutes.
Serve them in their case of paste.
[2276—TRUFFES AU CHAMPAGNE]
Take some fine, well-cleaned truffles; season them, and cook them, with lid on, in champagne.
This done, set them in a timbale, or in small silver saucepans.
Almost completely reduce the champagne; add thereto a little thin, strong, veal stock; strain the whole through muslin; pour it over the truffles, and place these on the side of the stove for ten minutes without allowing the stock to boil.