Prepare twelve lamb cotelettes as usual, and have ready the following
purée: put six large French truffles in a mortar and pound them very
fine, then put a pint of demi-glace (No. 9) in a stewpan, with four
spoonfuls of consomme, reduce a few minutes, keeping it stirred, add the
pounded truffles and a little sugar, simmer a couple of minutes, rub it
through a tammie with a couple of wooden spoons, put it again into a
stewpan to make hot, sauce under the cotelettes, which glaze and serve.
The French raw truffles are the best, but if you cannot obtain them use
the preserved, or raw English truffles if most handy, but choose the
blackest you can get.