to taste, 1 tablespoonful of minced parsley, a very little finely-minced
garlic, 2 blades of pounded mace, 1 tablespoonful of lemon-juice.
_Mode_.--After cleansing and brushing the truffles, cut them into thin
slices, and put them in a baking-dish, on a seasoning of oil, pepper,
salt, parsley, garlic, and mace in the above proportion. Bake them for
nearly an hour, and, just before serving, add the lemon-juice, and send
them to table very hot.
_Time_.--Nearly 1 hour.
_Average cost_.--Not often bought in this country.
_Seasonable_ from November to March.
WHERE TRUFFLES ARE FOUND.--In this country, the common truffle
is found on the downs of Hampshire, Wiltshire, and Kent; and
they abound in dry light soils, and more especially in oak and
chestnut forests. In France they are plentiful, and many are
imported from the south of that country and Italy, where they
are much larger and in greater perfection: they lose, however,
much of their flavour by drying. Truffles have in England been
tried to be propagated artificially, but without success.
TRUFFLES A L'ITALIENNE.