Truffles in Shells, Baked

Peel some truffles and put the parings into a saucepan with a little Madeira wine, parsley, thyme and bay leaf; let boil and leave in a bain-marie (Fig. 122) for half an hour. Cut the truffles in three-sixteenths inch slices, warm them in butter, drain this off and replace it by thick bechamel (No. 409), the above truffle essence and cream, seasoning with salt, nutmeg, prepared red pepper (No. 168) and Madeira wine, then reduce. Butter some silver shells (Fig. 438), strew over with bread-crumbs and fill with the truffles, then sprinkle over more bread-crumbs and grated parmesan; pour melted butter over and brown in a hot oven; serve. The minced truffles can be replaced by small whole ones trimmed into balls or olives.