No. 1115 Croute aux Truffes.
Wash them as in the last and peel lightly with a knife, cut them into thin slices, put two ounces of butter in a sauté-pan, then your truffles, which season rather highly with pepper, salt, and two glasses of sherry, set them over a slow fire, turning them over occasionally; when tender and becoming glazy add a pint of demi-glace (No. 9), shake all round together over the fire a few minutes, add a little sugar, and serve them over four crusts, thus: cut two French rolls in halves lengthwise, scoop out the crumb, butter the crusts and broil them, glaze, lay them upon your dish and pour the truffles over.