(Recipe #44, page 61)
Do not peel truffles but clean them with a brush in warm water and then cold. Line a casserole with bacon slices, place a bay leaf, some thyme, salt, and coarsely ground pepper on top. Add the truffles and cover with more bacon slices along with 4 glasses of full-bodied white wine and a piece of the best butter. Boil vigorously for ½ hour and serve as hot as possible under a napkin.
This is considered the finest dish a fine kitchen can offer; it is usually served after the vegetable.
Translated by David Green.