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Truffle Salad

Pick out all the black spots from half a dozen white truffles, wash them thoroughly, wipe them dry on a cloth and chop them up as fine as possible. Pour a little oil into a saucepan, add two or three fillets of anchovies rubbed through a fine sieve, make the oil hot, add the truffles and a little seasoning, remove the saucepan from the fire, toss it for a minute or two, turn the salad into a bowl, and serve.