Preserving

The pungent odor of a truffle will penetrate the shells of eggs and flavor kernels of rice when stored with them in a closed glass jar placed in a refrigerator. Once the prize truffle has been consumed, the eggs may be enjoyed in an omelette and the rice in pilaf. Truffles can be frozen for two weeks in a freezer-proof glass jar. Another recommendation is to store them whole in bland oil.

Truffle Butter
The aroma and flavor of truffles are heat sensitive. Truffle butter is a good way to get the most from your aromatic gem since it is not heated. Finely grate a fresh truffle and add to softened unsalted butter in proportions to suit your taste. Use enough butter so that the mixture is spreadable and not crumbly. Let stand at room temperature for an hour. Spread on crackers, French bread, or baked potatoes. Truffle butter freezes well. --Anne B. Marin

Truffled Eggs
Henry and Wanda are members of the North American Truffling Society in Oregon that is devoted to the collection and study of truffles. Members have made generous contributions to this book. Cut an egg carton in half crosswise. Place 1 or 2 (preferably 2) medium truffles in each carton in the middle of the eggs. Enclose the cartons in a plastic bag and seal. Place in the refrigerator. The eggs will be ready for use after 3 days. (Do not keep the eggs in the refrigerator longer than 1 week, as their odor and flavor may become too strong, and the lack of fresh air may cause them to spoil.) The eggs may be used to prepare scrambled eggs, omelettes, or your favorite deviled egg recipe. --Henry J. and Wanda A. Pavelek

Truffle Pt
Makes 5 cups

This recipe was developed for the Oregon white truffle, but other truffles can be substituted.

Clean the truffles with a soft brush. Dice large specimens to 1/4 inch and split small truffles to release the flavor. In a saucepan, bring the beef broth to a boil, then simmer the truffles for 20 seconds. Pour the broth through a sieve into a bowl and set the truffle pieces and the broth aside. Oil a 5-cup mold or enough small crocks to hold 5 cups. Combine the livers, onion, apple, reserved broth, and shallots in a medium saucepan and bring to a boil over medium heat. Reduce the heat, cover, and simmer for 5 minutes. Blend the lemon juice, water, and gelatin in a small bowl, stirring well until the gelatin dissolves. Pour into the liver mixture and mix thoroughly. Remove from the heat and add the butter a little at a time, blending well after each addition. Stir in the remaining ingredients. Let cool 15 minutes. Transfer the mixture to a blender or a food processor and puree until nearly smooth. Let stand 10 minutes. Pour into a mold or crock, layering in about 3 layers of truffle pieces. Cover and chill overnight. Even better, allow 24 to 48 hours to develop the truffle flavor in the pt. --Frank and Karen Evans

1 to 2 ounces truffles 1 cup beef broth 1-1/2 pounds chicken livers 1/2 medium onion, chopped 1 apple, peeled, cored, and chopped 2 tablespoons shallots or green onions, minced 1/4 cup fresh lemon juice 1/4 cup cold water 2 envelopes (2 tablespoons) plain gelatin 1 cup (2 sticks) butter, cut into pieces 2 tablespoons Triple Sec 1 teaspoon salt Dash of dry mustard Ground pepper to taste

Crab and Truffle Salad

Serves 4 as a first course Mustard Vinaigrette:

1/2 teaspoon Dijon mustard 2 tablespoons sherry wine vinegar 1/2 teaspoon salt 1/2 teaspoon ground

To make the dressing, combine the mustard, vinegar, salt, and pepper. Add the oil and mix well. Add more mustard, salt, and pepper to your taste. Place thin truffle slices between chunks of crab on individual salad plates. Arrange the asparagus or broccoli on each plate. Pour the dressing over and garnish with

white pepper 6 to 8 tablespoons mild vegetable oil 1 to 2 ounces truffles 3/4 pound fresh cooked crab meat 1 pound asparagus, or 2 pounds broccoli cut into florets 1 lemon, cut into 4 wedges

lemon wedges. --John and Pat Rawlinson

Autumn Truffled Potatoes

Serves 6 as a side dish An attractive and delicious way to serve baked potatoes.

Peel the potatoes. Using a zester, "rib" the outside of each potato; cut the bottom so it stands upright. Wrap in aluminum foil and bake in a preheated 350 oven until tender, about 45 minutes. Unwrap and let stand until cool enough to handle. Cut a cap from the top of the potatoes. Scoop out the pulp, leaving enough of a wall to support the stuffing. Mix the potato pulp with the grated truffles, cream, salt, and pepper. Place the mixture in a pastry bag and pipe it into the cavity of each potato shell. Replace the cap; brush each potato with butter. Place on a baking sheet. Bake in a preheated 400 oven for 20 minutes or until heated through and golden brown. --Sharon Polster, Edible Art

6 russet potatoes 1/2 to 1 ounce truffles, grated 2 tablespoons heavy cream or half and half 2 tablespoons butter, melted Salt and pepper to taste

Maccheroncini alla Boscaiuola

Serves 5 or 6 as a main course The name of this luxurious dish of If using dried porcini, soak for 20 minutes in warm water

pasta with wild mushrooms and truffles translates as "pasta in the style of the wood-cutter's wife."

to cover, then squeeze dry (reserve the soaking liquid and add to the mushrooms later with the cream). Heat the butter in a large saut pan or skillet until melted. Add the mushrooms and cook until golden. Stir in the cream; cook until thick enough to coat the back of a spoon. Cook the pasta in a large amount of boiling salted water until al dente; drain and add to the sauce. Add the truffle and cheese; toss over low heat. Add salt and pepper to taste and serve immediately. --Michael Hart, Donatello Ristorante

1/4 pound fresh boletes, sliced, or a handful of dried Italian porcini 2 tablespoons butter 2 cups heavy cream 1 pound maccheroncini pasta ( or any elbow macaroni) 1 fresh white truffle, sliced 1-1/2 cups freshly grated Parmesan cheese Salt and white pepper