Truffles

Select those that are small and very round, brush over, and peel. Set them in a saucepan with two ounces of butter, salt and nutmeg, and place them on the fire for a quarter of an hour, being careful to watch that they do not boi'.; a little fire can also be placed on the cover; then drain and arrange them in a glass bottle filling it with Aix oil, and closing hermetically. To serve truffles, drain them off, dress, and to the oil add a little lemon juice.