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TRUFFLES (a l'Italienne)

Cleanse well, dry, and pare ten truffles, and cut them into thin slices. Put these into a small frying-pan with an ounce of fresh butter, a minced shallot, a table-spoonful of chopped parsley, and a little pepper and salt. Stir over a gentle fire till they are done enough, which will be in about ten minutes, then pour off part of the butter, and add an ounce of fresh butter, two table-spoonfuls of thick brown gravy, with a little cayenne, and the juice of half a lemon. Stir the mixture over the fire until it is on the point of boiling, and serve very hot. Time, altogether, about twenty minutes. TRUFFLES (a l'Italienne), another way.

Cleanse thoroughly, dry, and pare eight truffles, cut them into thin slices, and put them into a baking-dish with a quarter of a pint of Lucca oil, a table-spoonful of chopped parsley, a pinch of powdered thyme, another of powdered mace, and a little pepper and salt. Let them bake gently nearly an hour, squeeze the strained juice of half a lemon over them, and serve very hot. If liked, a clove of garlic may be minced and put with them. Time to bake, one hour.