Potatoes ‘Tartufate’
Cut three or four parboiled potatoes into thin slices and lay them one by one, with thin slices of truffles mixed with grated Parmesan cheese, in an earthen dish. Add two ounces of butter in bits, salt and pepper to taste, and when the potatoes begin to cook moisten with broth or gravy. Before serving, squeeze a little lemon juice over them, and serve hot in the earthen dish.