Use consomme of either chicken or fish, the following quantity being for twelve persons. Keep on the side of the range, three quarts of chicken consomme for fat, or fish broth for lean; thicken one or the other with three spoonfuls of tapioca, and cook for twenty-five minutes, skimming it nicely. Choose sixteen raw truffles, having all of them, if possible, one inch in diameter; peel them and mark with a column tube of five-eighths of an inch, a place for a cover; cut off the round cover using the tip of a small knife, and keep the piece aside; scoop out the insides with a vegetable spoon, leaving the surface as thin as possible, then salt them, and till the empty space with a puree of goose livers (foies-gras) mixed with cream and egg-yolks, or if intended tor lean, with a puree of salmon, bechamel, cream and egg-yolks. Close the opening with the piece laid aside, and arrange one beside the other in the bottom of a stewpan, just large enough to contain them; moisten them to half their height with consomme and Madeira, cover with buttered paper, and let the water boil, then place it in a slack oven for fifteen minutes, so as to poach the preparation inside the truffles.

Serve these truffles in a vegetable dish with sixteen fine cocks' kidneys if for fat, or if for lean, sixteen pike quenelles the same shape as the kidneys; serve also a garnishing of small stars cut from noodle paste, blanched and cooked in consomme.