Truffles à la Serviette

Ingredients

• truffles
• bacon
• 1 bunch parsley
• 1 bunch green onions
• 1 bunch thyme
• 2–3 bay leaves
• 6 cloves
• 1 pinch sweet basil
• rich veal gravy
• 0.5–0.5 pint to bottle champagne
• 1 clean white napkin

Instructions

1. Wash and brush the truffles well with cold water, changing it several times until they are perfectly clean.
2. Line a stewpan with slices of bacon.
3. Place the cleaned truffles in the stewpan and add a bunch of parsley, green onions, and thyme, along with two or three bay leaves, half a dozen whole cloves, and a little sweet basil.
4. Pour in sufficient rich veal gravy to cover the truffles, then add from half a pint to half a bottle of champagne.
5. Bring to a gentle boil and cook very softly for an hour.
6. Draw the pan aside and allow the truffles to cool in the gravy.
7. When wanted for table, heat them afresh in the gravy.
8. Lift the truffles out and drain them in a very clean cloth.
9. Dish them neatly in a fine, beautifully white napkin, which will contrast as strongly as possible with the dark hue of the truffles.