Pick out all the black spots from half a dozen white truffles, wash them thoroughly, wipe them dry on a cloth and chop them up as fine as possible. Pour a little oil into a saucepan, add two or three fillets of anchovies rubbed through a fine sieve, make the oil hot, add the truffles and a little seasoning, remove the saucepan from the fire, toss it for a minute or two, turn the salad into a bowl, and serve.

Truffle And Celery Salad

Cut some cooked truffles into slices, and then into quarters, stir them in with the hearts of a few roots of celery, also cut up into small pieces about three-fourths of an inch in length, put them into a salad-bowl, pour over a dressing composed of oil, vinegar, salt and pepper, and serve.