Soak twelve large truffles in lukewarm water two hours, then with a
rather hard scrubbing-brush clean them well in two or three waters,
picking the dirt from the eyes with a small pointed knife, when
thoroughly clean cover the bottom of a stewpan with slices of fat bacon,
one carrot, one turnip, two onions, (cut in slices,) a bunch of parsley,
thyme, and bay-leaf, six cloves, and one blade of mace, put in the
truffles, which half cover with some good white stock, let simmer half
an hour, then add half a pint of champagne, simmer another half hour,
but be sure the cover of the stewpan fits tight, take off the stewpan
and surround it with ice with a weight upon the cover; when quite cold
drain and serve upon a napkin. None but the black truffles ought to be
dressed in the above manner. I generally serve their liquor, which is
excellent, in a sauce-boat with them. Season a little more if required.