'fmffes a la Marechale. — Paiilet. 



Having tliorouglily washed them with a brush, put to each a puich of saU, and the same of black pepper, 

 A\rappiug them separately in several folds of greased paper, put them into an iron pot or pipkin and cover 

 them ivith red-hot embers, taking care to envelope them thoroughly by shaking ; let them stand an hour, 

 and serve, retaining the inner paper-case. 



As this mode preserves the skin it appears far better than the simple roasting in embers, wliich is the 

 usual amateur's mode of cookiug the fresh Truffle ; and most certamly those who only know- the Fungus as 

 an apiKudage to full-dress calves' heads, will acknowledge they were in perfect ignorance of its true merits 

 when thev taste it in either of the ways now recommended. 



