When the truffles have been thoroughly cleansed by brushing the mould off in water, drain and place them in a stewpan; pour some mirepoix, No. 300, on them; place some layers of bacon on the top, and set them to boil on a slow fire; allow them to simmer gently over a slow fire, or in the oven, for about three-quarters of an hour; then dish them in a folded napkin, and send the following sauce separately in a sauce-boat:— mix a gill of the finest salad-oil with a tablespoonful of chopped parsley, the juice of a lemon, some mignionette pepper, a little salt, and two tablespoonfuls of half-glaze, made by boiling down about a gill of the mirepoix in which the truffles have been boiled.