﻿116 
  A 
  PLAIN 
  AND 
  EASY 
  ACCOUNT 
  

  

  oil, 
  or 
  butter 
  if 
  preferred, 
  salt, 
  pepper, 
  and 
  a 
  little 
  white 
  

   wine. 
  When 
  cooked, 
  bind 
  the 
  whole 
  together 
  with 
  the 
  

   yolks 
  of 
  eggs. 
  Another 
  method 
  employed 
  in 
  France 
  

   includes 
  a 
  bottle 
  of 
  champagne 
  in 
  the 
  preparation. 
  A 
  

   far 
  more 
  economical 
  one 
  consists 
  in 
  wrapping 
  each 
  

   truffle 
  in 
  a 
  sheet 
  of 
  buttered 
  paper, 
  and 
  cooking 
  them 
  

   by 
  steam. 
  Should 
  it 
  be 
  desired 
  to 
  prepare 
  them 
  a 
  I'lt- 
  

   alienne, 
  then 
  middle-sized 
  truffles 
  should 
  be 
  selected, 
  

   cut 
  into 
  fine 
  slices, 
  placed 
  in 
  a 
  stewpan, 
  with 
  oil, 
  salt, 
  

   pepper, 
  parsley, 
  shallots, 
  and 
  chopped 
  garlic. 
  Let 
  them 
  

   cook 
  gently 
  over 
  a 
  slow 
  fire, 
  and 
  serve 
  with 
  the 
  juice 
  of 
  

   a 
  lemon. 
  If 
  it 
  is 
  preferred 
  that 
  your 
  dish 
  of 
  truffles 
  

   should 
  be 
  prepared 
  a 
  la 
  Piemontaise, 
  then, 
  having 
  

   soaked 
  them 
  in 
  oil, 
  slice 
  them 
  thin, 
  put 
  them 
  in 
  your 
  

   stewpan 
  (an 
  eminent 
  French 
  authority 
  says 
  it 
  should 
  

   be 
  a 
  silver 
  dish), 
  add 
  thereto 
  salt, 
  oil, 
  and 
  pepper, 
  and 
  

   grate 
  over 
  them 
  some 
  Parmesan 
  cheese 
  ; 
  then 
  place 
  the 
  

   dish 
  over 
  the 
  hot 
  cinders 
  for 
  a 
  quarter 
  of 
  an 
  hour. 
  One 
  

   method 
  which 
  is 
  highly 
  recommended 
  by 
  those 
  who 
  

   have 
  adopted 
  it, 
  consists 
  in 
  cleaning 
  some 
  good 
  truffles, 
  

   sprinkling 
  them 
  with 
  salt 
  and 
  pepper, 
  and 
  wrapping 
  

   them 
  in 
  several 
  folds 
  of 
  paper, 
  garnished 
  with 
  rashers 
  

   of 
  bacon. 
  They 
  should 
  be 
  cooked 
  a 
  good 
  hour, 
  then 
  

   denuded 
  of 
  their 
  paper 
  envelope, 
  wiped, 
  and 
  served 
  hot. 
  

   It 
  will 
  suffice 
  to 
  add 
  a 
  method 
  for 
  preparing 
  a 
  ratafia 
  

   which 
  may 
  recommend 
  itself 
  to 
  some. 
  Take 
  two 
  pounds 
  

   of 
  truffles, 
  cut 
  into 
  fragments, 
  and 
  soak 
  them 
  in 
  two 
  

   pints 
  of 
  good 
  brandy, 
  to 
  which 
  has 
  been 
  added 
  about 
  

   half 
  an 
  ounce 
  of 
  vanilla 
  cut 
  in 
  pieces. 
  After 
  three 
  

   weeks, 
  strain 
  the 
  liquor 
  and 
  add 
  two 
  pounds 
  of 
  sugar 
  

  

  