Truffle Essence

Brush and peel two pounds of fresh truffles; put them into a saucepan with half a bottle of Madeira wine and a pint of broth (No. 187), add two ounces of celery, as much carrots and as much onions, all minced up very fine, a bunch of parsley, thyme, bay leaf, salt and ground pepper. Cover the saucepan and allow the truffles to boil slowly for twenty minutes. Then let them get cold in their broth, keeping the cover hermetically closed. Strain through a napkin or fine sieve.