ned to discriminate their scent, by which they are
discovered. Hogs are very fond of them, and frequently lead to
their being found, from their rutting up the ground in search of
them.

ITALIAN MODE OF DRESSING TRUFFLES.

1163. INGREDIENTS.--10 truffles, 1/4 pint of salad-oil, pepper and salt
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.

1164. INGREDIENTS.--10 truffles, 1 tablespoonful of minced parsley, 1
minced shalot, salt and pepper to taste, 2 oz. of butter, 2
tablespoonfuls of good brown gravy, the juice of 1/2 lemon, cayenne to
taste.

_Mode_.--Wash the truffles and cut them into slices about the size of a
penny-piece; put them into a saute pan, with the parsley, shalot, salt,
pepper, and 1 oz. of butter; stir them over the fire, that they may all
be equally done, which will be in about 10 minutes, and drain off some
of the butter; then add a little more fresh butter, 2 tablespoonfuls of
good gravy, the juice of 1/2 lemon, and a little cayenne; stir over the
fire until the whole is on the point of boiling, when serve.

_Time_.--Altogether, 20 minutes.

_Average cost_.--Not often bought in this country.

_Seasonable_ from November to March.

USES OF THE TRUFFLE.--Like the Morel, truffles are seldom eaten
alone, but are much used in gravies, soups, and ragouts. They
are likewise dried for the winter months, and, when reduced