Butter a plain round mould rather thickly, have five or six good-sized
truffles chopped very fine, throw them in the mould, which roll round
until the sides are quite covered with them; then prepare a piece of
bread as in the last, fill the space up with the same forcemeat, blanch
it in a stewpan as before, turn out on your dish, take away the bread,
and serve with a sauce Périgueux (No. 55) over it.