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as that in the stewpan becomes reduced. When ready, drain and dry thoroughly, and serve as hot as possible in a folded serviette.

Time.—From 1 to 1½ hours. Average Cost, 6s. to 10s. per lb. Allow 1 to each person. Seasonable from November to March.

Note.—Preserved truffles may be enclosed separately in buttered paper, heated in the oven, and after being well dried on a cloth, served in a folded serviette.

1621.—TRUFFLES, ITALIAN METHOD OF DRESSING. (Fr.Truffes à l'Italienne.)

Ingredients.—10 truffles, ¼ of a pint of salad-oil, pepper and salt to taste, 1 tablespoonful of minced parsley, a very little finely minced garlic or shallot, 2 blades of pounded mace, 1 tablespoonful of lemon-juice.

Method.—After cleansing and brushing the truffles, cut them into thin slices, and put them into a baking-dish, with a seasoning of oil, pepper, salt, parsley, garlic, and mace in the above proportion. Bake them for nearly 1 hour, and just before serving add the lemon-juice. Send the truffles to table very hot.

Time.—Nearly 1 hour. Average Cost, 6s. to 10s. per lb. Sufficient for 5 persons. Seasonable, fresh truffles from November to March.

Where Truffles are Found.—In this country, the common truffle is found on the downs of Hampshire, Wiltshire and Kent; and they abound in dry light soils, and more especially in oak and chestnut forests. In France they are plentiful, and many are imported from the south of that country and Italy, where they are much larger and in greater perfection; they lose, however, much of their flavour by drying. In England the artificial propagation of truffles has been tried, but without success.

1622.—TRUFFLES WITH ITALIAN SAUCE. (Fr.Truffes à l'Italienne.)

Ingredients.—10 fresh truffles, 1 tablespoonful of minced parsley, 1 minced shallot, salt and pepper to taste, 2 ozs. of butter, 2 tablespoonfuls of good brown gravy, the juice of ½ a lemon, cayenne to taste.

Method.—Wash the truffles, cut them into slices about the size of a penny piece, then put them in a sauté-pan, with the parsley, shallot, salt, pepper, and 1 oz. of butter. Stir them over the fire, that they may all be equally done (about 10 minutes will suffice), then add 2 tablespoonfuls of good gravy, the juice of ½ a lemon, and a little cayenne. Stir over the fire until the whole is on the point of boiling, then serve.

Time.—Altogether, 20 minutes. Average Cost, 6s. to 10s. per lb. Sufficient for 5 persons. Seasonable from November to March.

Uses of the Truffles.—Like the morel, truffles are seldom eaten alone, but are much used in gravies, soups, and ragoûts. They are likewise dried for the winter months, and, when reduced to powder, form a useful culinary ingredient; they, however, have many virtues attributed to them which they do not possess. Their wholesomeness is perhaps questionable, and they should be eaten in moderation.