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by Colette (Sidonie Gabrielle) French novelist (1873-1954)

"Steep in good very dry white wine (keep your champagne for banquets; the truffle does very well without it), lightly seasoned with salt and pepper. 

Cook in a covered black cocotte.  For 25 minutes it dances in the boiling liquid with 20 or so lardons - like Tritons playing around a black Amphitrite - which give substance to the cooking juices. 

No other spices whatsoever! 

And to hell with the pressed napkin, tasting and smelling of chlorine, the final bed of the cooked truffle! 

Your truffles should come to the table in their court-bouillon. 

Take a generous helping: the truffle whets the appetite and assists the digestion."



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