— au champagne.—Line a stewpan with
sliced ham, lay the washed and peeled truffles on
this, with some sliced onion, peppercorns, cloves,
and salt, pour in sufficient champagne to cover all
this generously, just bring it to the boil, and draw
it to the side and let it all simmer gently for an hour
or more; then lift the truffles out carefully, and
serve in a napkin. The liquor makes delicious sauce
for cutlets, etc.