Potatoes with Minced Truffles

Peel raw potatoes and cut them into one-inch diameter corks, then across in three-sixteenths of an inch slices; wash, wipe well and lay them in a thin sautoir with melted butter, seasoning with salt; cover and cook in a slack oven, being careful to shake them about frequently until they are slightly browned, then add a quarter as much minced truffles cut one inch in diameter and an eighth of an inch thick; drain off the butter and baste with a small quantity of good Madeira wine, meat glaze (No. 402), and lemon juice. Pour into a vegetable dish and serve.