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Truffles for Garnish

Choose large round truffles, wash them thoroughly, and peel them; put the required number into a saucepan, pour over sufficient chicken broth or champagne to nearly cover them, add an onion stuck with three or four cloves, a clove of garlic, a bunch of sweet herbs, and a little of the skimmings of the chicken broth or fat. Place the saucepan on the fire and boil for fifteen minutes, with the lid on the pan; then remove it from the fire, and let the truffles cool in their liquor. Remove them, drain, and they are ready for use. Or they may be boiled for ten minutes, and then cut into various shapes. The trimmings from them, after they have been cooked, may be employed in making sauce, as well as the liquor in which they were cooked.