Truffles ‘Alla Panna’
Wash, brush, peel, and clean twenty or twenty-four truffles, and put them into an earthen pan with four ounces of butter, a little salt, one glass of white Rhine wine, and three tablespoonfuls of reduced stock. Put a layer of sauce ‘alla Panna’ (see Sauces, p. 125) in the bottom of a silver (or enamelled) sauce-pan, then a third of the truffles, cover them again with a layer of sauce, add half the remaining truffles, and some more sauce; at last the rest of the truffles must be covered with sauce sprinkled with grated Parmesan cheese and browned quickly with the salamander just before serving. The truffles may be cooked and served in shells instead of a sauce-pan.