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Tips for eking every bit of flavor out of fresh black truffles:
Store truffles with whole eggs in an airtight container, then make truffle-scented omelets, shirred eggs or hollandaise sauce.
Steep truffle peelings (the tough skin often pared away) in warmed oil; strain the oil and use it in leeks vinaigrette or new-potato salad.
Scald cream with peelings, strain the cream and add it to pureed celery root or fresh pasta.
Infuse warmed Madeira, Cognac or port with peelings and strain; use to make a pan sauce.
Mash some minced truffle with softened butter; chill until firm. Add the butter to sauces, risotto or potatoes, insert slices of it under poultry skin before roasting or melt it over steak.
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