Wash them as in the last and peel lightly with a knife, cut them into
thin slices, put two ounces of butter in a sauté-pan, then your
truffles, which season rather highly with pepper, salt, and two glasses
of sherry, set them over a slow fire, turning them over occasionally;
when tender and becoming glazy add a pint of demi-glace (No. 9), shake
all round together over the fire a few minutes, add a little sugar, and
serve them over four crusts, thus: cut two French rolls in halves
lengthwise, scoop out the crumb, butter the crusts and broil them,
glaze, lay them upon your dish and pour the truffles over.