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Truffles Cooked in Champagne

Wash well and clean one-half pound of truffles, place in a saucepan, sprinkle over salt and pepper to taste, as well as a small quantity of grated nutmeg, moisten with champagne, and a little blonde veau or veal stock, and boil until tender. Remove the truffles when done, and turn them on a dish; strain the liquor into another saucepan, reduce it to one-half its quantity, pour it over the truffles, and serve.