_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.
TRUFFLES, Italian Mode of Dressing.
_Ingredients._—10 truffles, ¼ pint of salad-oil, pepper and salt to
taste, 1 tablespoonful of minced parsley, a very little finely minced
garlic, 2 blades of pounded mace, 1 tablespoonful of lemon-juice.
_Mode._—After cleansing and brushing the truffles, cut them into thin
slices, and put them in a baking-dish, on a seasoning of oil, pepper,
salt, parsley, garlic, and mace in the above proportion. Bake them for
nearly an hour, and, just before serving, add the lemon-juice, and send
them to table very hot. _Time._—Nearly 1 hour. _Average cost._—Not
often bought in this country. _Seasonable_ from November to March.