Procure some truffles as large as possible, wash and peel as before, cut
them in slices and put them into a sauté-pan, with six tablespoonfuls of
salad oil, fry very gently, add two pieces of bruised garlic, a glass of
sherry, and six spoonfuls of tomata sauce (No. 37), mix altogether well,
boil gently, add a little sugar and juice of lemon, and serve them in
your dish upon a piece of toasted bread.