2276—Truffes au Champagne

Take some fine, well-cleaned truffles; season them, and cook them, with lid on, in champagne.

This done, set them in a timbale, or in small silver saucepans.

Almost completely reduce the champagne; add thereto a little thin, strong, veal stock; strain the whole through muslin; pour it over the truffles, and place these on the side of the stove for ten minutes without allowing the stock to boil.