Truffes au Champagne (Truffles Cooked in Champagne)

Ingredients

• fine truffles
• Champagne
• Mirepoix bordelaise
• strong

Instructions

1. Season the well-cleaned truffles.
2. Cook them covered with Champagne and well-cooked Mirepoix bordelaise.
3. Arrange them in a timbale, or in small silver casseroles.
4. Reduce the Champagne almost entirely, then add a little strong, very clear veal stock.
5. Pass the sauce through muslin and pour it over the truffles.
6. Hold them 10 minutes at the side of the fire, never letting the stock boil.