Truffles Stuffed

Select seven or eight large, unpeeled truffles, having them very clean, round and of equal size; put them into a narrow saucepan one beside the other and cook them for eight or ten minutes while covered, adding salt and white or Madeira wine; leave them to get partly cold in this stock. Place in a small saucepan a few spoonfuls of cooked puree of foies-gras; mingle with it a little good reduced and thickened Madeira sauce (No. 492), add some raw egg-yolks and seasoning. Drain the truffles, cut a round piece from the top, remove it and empty the insides with a vegetable spoon (Fig. 91); cut up a part of these removed pieces and add them to the foies-gras. Use this preparation to fill the truffles; close the opening with the removed cover and return them to the original saucepan with a little of their broth and a little melted glaze (No. 402); heat them for ten minutes while basting, then remove and cook the contents, while covered, for seven or eight minutes longer, off the fire. Dress them in a vegetable dish and pour over their own stock.