2277—Truffes à la Crème

Cut one lb. of raw, peeled truffles into thick slices. Season them with salt and pepper, and cook them very gently in two oz. of butter and a few drops of burnt liqueur brandy.

Reduce to a stiff consistence one-half pint of cream with three tablespoonfuls of Béchamel sauce; add some truffle cooking-liquor and the necessary quantity of cream; complete with two oz. of best butter; mix the truffles with this sauce, and serve in a vol-au-vent crust.