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Truffles in Cases

Select a quantity of truffles, all about of the same size, peel them and cook them in white wine and stock, using very little liquid. Truffles should never be cooked too long as they lose their flavor when overdone. When done leave them until cool, and then drain them. Make a pyramid shape out of cardboard or thin wood, fix it securely on fried bread support and brush it over with melted glaze; have in readiness some small paper cases of the same size, one for each truffle. Roll the truffles in melted glaze, and place one in each case. Brush the bottoms of the cases over with melted glaze, and stick one in each pyramid, the largest ones at the base and the smaller ones at the top. Stick three transparent attelette skewers, garnished with truffles, on the top of the pyramid. This piece, being directly dished on the stand, is generally served at ball buffets, where each guest may help himself.