Truffles in Champagne
Wash and brush well twelve truffles in warm water, then rinse them in cold water and drain. Lay slices of bacon in the bottom of a stew-pan, and place the truffles on them. Put in a bouquet, sprinkle with a little salt, add some good stock, half a bottle of champagne, and boil. Cover the pan well, put fire above and below, and cook for one hour. See whether they are done (they should yield to the touch), then drain well, and serve in a folded napkin.