No. 918. _Filets de Pluviers aux truffes._

Proceed with the fillets exactly as in the last, make ten croutons of

bread, upon which put the trail, see woodcocks (No. 905), dress the

fillets round alternately with the croutons, put a pint and a half of

demi-glace de gibier (No. 61), and a gill of consommé in a stewpan,

reduce to half, then add six middling-sized truffles in slices, and a

little sugar, sauce over and serve.