Truffles a L'italienne

Ingredients

• 10 truffles
• 1 tablespoonful minced parsley
• 1 minced shalot
• salt and pepper to taste
• 2 oz butter
• 2 tablespoonful good brown gravy
• the juice of 1/2 lemon
• cayenne to taste

Instructions

1. Wash the truffles and cut them into slices about the size of a penny-piece;
2. put them into a sauté pan, with the parsley, shalot, salt, pepper, and 1 oz. of butter;
3. stir them over the fire, that they may all be equally done, which will be in about 10 minutes, and drain off some of the butter;
4. then add a little more fresh butter, 2 tablespoonfuls of good gravy, the juice of 1/2 lemon, and a little cayenne;
5. stir over the fire until the whole is on the point of boiling, when serve.