To Dress Truffles with Champagne

Ingredients

• 12 fine black truffles
• a few slices of fat bacon
• 1 carrot
• 1 turnip
• 2 onions
• a bunch of savoury herbs, including parsley
• 1 bay-leaf
• 2 cloves
• 1 blade pounded mace
• 2 glass champagne
• 1/2 pint stock

Instructions

1. Carefully select the truffles, reject those that have a musty smell, and wash them well with a brush, in cold water only, until perfectly clean.
2. Put the bacon into a stewpan, with the truffles and the remaining ingredients;
3. simmer these gently for an hour, and let the whole cool in the stewpan.
4. When to be served, rewarm them, and drain them on a clean cloth;
5. then arrange them on a delicately white napkin, that it may contrast as strongly as possible with the truffles, and serve.
6. The trimmings of truffles are used to flavour gravies, stock, sauces, &c.; and are an excellent addition to ragouts, made dishes of fowl, &c.