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TRUFFLES (a la Serviette)

Wash the truffles in several waters, brush them thoroughly to free them from earth and grit, and drain them. Line a stewpan with thin slices of fat bacon, put in the truffles, cover with rich veal gravy, and add a bunch of parsley, a sprig of thyme, two bay-leaves, five or six cloves, a bunch of small onions, and three or four sticks of celery, with a glassful of wine or not. Simmer the truffles gently until done enough, and let them get cold in the liquor. When wanted for table heat them again, drain them well, and dish them in a folded napkin. Truffles a la Serviette are usually sent to table with a little cold butter on a separate dish, and without sauce. Time to simmer, half to three-quarters of an hour.