Truffle Garnishing

Raw truffles to be used whole for garnishings should be first peeled, then cooked for eight or ten minutes in some good Madeira. In case there be no fresh truffles on hand, then use the preserved ones which are considered excellent. For garnishing with truffles, cut them in slices, or olive shaped, or in quarters, or in small sticks, or else left whole; minced truffles are also used, prepared by cutting them into thin slices and sauteing them in butter and oil over a brisk fire; season and finish with a little Madeira or supreme sauce, or even chicken glaze (No. 398) or half-glaze (No. 400) well reduced and buttered.