No. 1117 Truffes demi Piémontaise.
Procure some truffles as large as possible, wash and peel as before, cut them in slices and put them into a sauté-pan, with six tablespoonfuls of salad oil, fry very gently, add two pieces of bruised garlic, a glass of sherry, and six spoonfuls of tomata sauce (No. 37), mix altogether well, boil gently, add a little sugar and juice of lemon, and serve them in your dish upon a piece of toasted bread.