1410—Crépinettes Truffées

Add to two lbs. of very good sausage-meat, four oz. of chopped truffles, and two tablespoonfuls of truffles cooking-liquor. Mix the whole well; divide into portions weighing two and one-half oz., and wrap each portion in a square of pig’s caul. Shape the crépinettes thus formed rectangularly. Sprinkle with melted butter, and grill gently.

Dish them in a circle; pour a Périgueux sauce in their midst, and serve a potato purée with cream separately.