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Truffles Au Champagne

On the subject of truffles prepared in this way, the late Alexandre Dumas' "Dictionnaire Gastronomique" waxes enthusiastic. "What," it says, "can be more exhilarating, more divine than truffles au Champagne? Take a pound of truffles, pour a bottle of AI MOUSSEUX into a saucepan; throw in the truffles, together with a little salt, and let them boil in the wine for half an hour; then serve them hot on a snow-white napkin. Who could resist the power of this composition, which charms the palate and tickles the fancy? How its enchanting aroma caresses, flatters, and rejoices!"