If you should have some of the truffes au vin de champagne left from a
previous dinner, scoop out the interior so as to leave them quite
shells, chop what you have taken from them rather coarse, with a few
mushrooms, mix them with a quarter of a pound of forcemeat of fowl (No.
122), season well, and fill each truffle with it, egg them all over and
cover with some chopped truffles, braise them slowly in some good stock
for one hour, and serve with a sauce à la purée de truffes (No. 53)
under them.