No. 181 Tartufi Alla Dino (Truffles)
Ingredients: Truffles, fowl forcemeat, champagne.
Allow one truffle for each person, scoop out the inside, chop it up fine and mix with a good forcemeat of fowl. With this fill up the truffles, place a thin layer of truffle on the top of each, and cook them in champagne in a stewpan for about half an hour. Then take them out, make a rich sauce, to which add the champagne you have used and some of the chopped truffle, put the truffles in this sauce and keep hot for ten minutes. Serve in paper souffle cases.
Macaroni, Rice, Polenta, and Other Italian Pastes{*}
* Italian pastes of the best quality can be obtained at Cosenza’s, Wigmore Street, NW. For the following dishes, tagliarelle and spaghetti are recommended.