2278—Truffes à la Serviette

Under this head are served “Truffes au Champagne,” the recipe for which is given above, but the champagne should be replaced by Madeira.

Dish them in a timbale, set in a napkin folded to represent an artichoke. But it would be very much more reasonable to serve “Truffes à la cendre” under this head, serving them under a folded napkin, as for “Pommes de terre en robe de chambre” (potatoes in their skins).