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Preserved Truffles

Wash well and scrub the required number or quantity of truffles which should be quite black and freshly gathered, peel them carefully rather thin, pack them closely in bottles, cork them tightly, place them in the bain-marie or in a saucepan of water and cook them gently for an hour or so. Allow the bottles to cool before taking them out; put them in a dry place and the truffles will remain good for a long time.

Removing Salt from Butter Place three or four pounds of salted butter in a bowl, pouring over it sufficient water to cover and beat until the water is slightly colored; then pour off the water and add some more and keep on in this manner until the water remains quite clear-after the beating.