Truffles in a Napkin or in a Croustade

Choose one pound of the finest medium-sized, round and well-marbled truffles; clean and brush over; wrap each one separately in a thin slice of fresh pork. Fry slowly in butter without coloring one ounce of raw lean ham, cut from the kernel and the sinews removed, as much carrot and the same of onions, all three to be cut in eighth of an inch pieces, one bay leaf, thyme, a small slice of garlic and one clove. When these ingredients have been fried colorless moisten with a quarter of a bottleful of champagne or white wine and let boil, then skim and simmer for twenty minutes. Add the truffles and cook slowly for ten minutes; thicken the stock very slightly with a bit of kneaded butter (No. 579) and close the saucepan hermetically; set it in a bain-marie for half an hour. Dress the truffles in a folded napkin (Fig. 557). Butter the sauce, pass it through a tammy and serve it in a sauce-boat the same time as the truffles. These can also be dressed in a basket made of border paste (No. 131), decorated with fanciful cuts made of the same paste, or even one made of carved bread. In either case have the basket very tasteful and elegant and spread out open on the top.